Chocolate Cups with Mint Syllabub

cook 30 mins
Tags: Quick eats
  • 150 g (5 oz) plain dark chocolate, broken into small pieces
  • mint leaves, to decorate
  • cocoa powder, for dusting
  • 75 ml (3 fl oz) crème de menthe liqueur
  • 25 g (1 oz) caster sugar
  • 1 tablespoon lime juice
  • 300 ml (1/2 pint) double cream
  • To make the chocolate cups, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Draw 6 x 12 cm (5 inch) circles on greaseproof paper and cut out 1 cm (1/2 inch) outside the lines. (Do not use baking paper, as the chocolate will run too much).
  • Place 6 upturned narrow tumblers or cups on a baking sheet. Spoon half the melted chocolate onto 3 of the greaseproof circles. Using a teaspoon, spread the chocolate within the drawn circles, making an attractive fluted edge.
  • Lift each circle over a tumbler so that it falls loosely around the sides. Repeat to make 3 more baskets. Chill for 15–20 minutes until firm. Carefully remove the greaseproof paper and chill the baskets again.
  • Meanwhile, to make the mint syllabub, place the liqueur, sugar and lime juice in a bowl and beat with a hand-held electric whisk, then whisk in the cream until it forms soft peaks.
  • Spoon the syllabub into the chilled chocolate cups and serve immediately, decorated with mint leaves and dusted with a little cocoa powder.
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