Little chocolate cups

1 1/4 cup (8oz/200g) Genauva Dark or milk chocolate


Forest fruit filling

1 cup (7fl oz/200ml) whipping cream (you can add some icing sugar but I reduce sugar and fat as much as I can)

forest fruit jam (strawberry, raspberry, cranberry, red currants or other red fruit)

red fruit liquor (if you wish)

Things you’ll need

Little chocolate cups

24 Corks from wine bottles

Plastic foil

Rubber band

Parchment covered baking sheet



You can’t preserve this praline as long as the ones with cooked cream and butter, 3-4 days in the fridge. But my family never keep them until the expiring day.

Snobinette with red forest fruits

chocolate cups recipe

Chocolate cups recipe


Little chocolate cups

  • Cover a wine cork with plastic foil and fix it with the rubber band
  • Melt and temper the chocolate
  • Dip the cork about 1in (2.5cm) deep into the chocolate and put on the parchment
  • Set the tray into the fridge to harden
  • Remove the elastic band and carefully remove the cork
  • Put on some silicon gloves (this prevents finger prints on the chocolate)
  • Be sure that your hands are not to warm or your cup will melt


Forest fruit filling

  • Whisk the cream until medium-stiff peaks form when the whisk is removed from the bowl
  • Add 3-4 tbsp of red forest fruit jam
  • Fold in gently until the jam is well combined with the cream
  • 1 tbsp of liquor
  • Spoon into a piping bag and fill the snobinettes
  • Decorate with 1 currant berry

Comments, questions and tips

What’s Your Choconality?

Are you a Bitter Twister Or A Dark Roller?

Click Here To Discover Yourself