Life in green
CHOCOLATE CUP: A FUN DESSERT FOR EASTER!
Lots of chocolate eggs but zero imagination? Follow these few simple steps to dish up something new and delicious using the chocolate left over from your Easter celebrations.
The days are getting warmer and sunnier so your desserts must also become fresher and fizzier in order to match the season.
Imagine a carefree Easter Monday picnic in some flower-filled field, savouring our colourful little desserts that are much loved by young and old alike.
What do you need?
Dark, milk or white chocolate, depending on what is left over of your Easter eggs, some little plastic cups, or small silicon moulds for those of you who are better equipped, all the different flavours of ice-cream in tubs that you could wish for, whipped cream and sprinkles for decoration.
Roughly chop the chocolate and place it in a small non-stick pot to melt over boiling water, stirring continuously to prevent it from sticking.
Meanwhile, prepare an overturned dish so that there are no edges and cover the dish with a sheet of baking paper. When the chocolate is completely melted, remove the pot from the heat and, with the aid of a spoon, pour the chocolate into the cups, rotating them so that an even layer of chocolate is deposited along the sides of the cup. Drain off any excess chocolate and then place the cups upside down on the dish that you prepared earlier. Place in the refrigerator for 2 hours to cool and then very carefully trim the top edge of the cups or moulds using a small knife. Once again place the cups upside down in the refrigerator to cool for another 2 hours, then carefully remove the chocolate shell from the cups or moulds.
This is where your creativity comes into play: fill the chocolate cups with various flavours of ice-cream or sorbet and finish off your work of art by adding a dollop of whipped cream and sprinkles as decoration just before serving.