Rum & Raspberry Chocolates
Calories per serving
Just the thing with a coffee – these little chocolate cases are filled with rum cream, topped with raspberries.
Preparation time: 25min, plus setting
Cooking time: none
Ingredients (Makes 12) 100g plain chocolate, broken into pieces 100ml double cream 1tbsp rum (optional) 12 raspberries, thawed if frozen
A little cocoa powder, for sprinkling
Melt the chocolate by putting it in a heatproof bowl placed over a saucepan of simmering water.
One by one, put teaspoons of melted chocolate into sweet cases or petit-four cases. Use silicone ones if you can, other wise double-up paper
ones to give a thicker case for stability. Use a small spoon or brush to push the melted chocolate up the insides of the sweet cases. Chill in the fridge until set. Whip the cream in a chilled bowl until it holds its shape. Stir in the rum
(if using), then pipe or spoon it into the chocolate cases. Place a raspberry on top, then sprinkle with a little cocoa powder. Keep chilled until ready to ser ve.