Preparation
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
Chocolate amaretto filling
- Cook the cream with the butter in a sauce pan. Set the pan aside and add the chocolate
- Stir well
- Add the Amaretto and almonds, mix well en let it cool
- Pipe it in the snobinettes and decorate with some roasted almond chunks
Comments, questions and tips