"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
3 1/2 oz dark chocolate
5 candied cherries, halved
10 hazelnuts or macadamia nuts
2/3 cup heavy cream
2 TB confectioner's sugar
4 TB liqueur
To finish:
1 3/4 oz dark chocolate, melted a little white chocolate, melted OR white chocolate
curls OR extra nuts and cherries
Instructions:
1. Line a cookie sheet with baking parchment. Melt the chocolate and spoon it into
20 paper candy cases, spreading up the sides with a small spoon or pastry brush.
Place upside down on the prepared cookie sheet and let set.
2. Carefully peel away the paper cases. Place a cherry or nut in the base of each
cup.
3. To make the filling, place the heavy cream in a mixing bowl and sift the confectioners'
sugar on top. Whip the cream until it is just holding its shape, then beat in the
liqueur.
4. Place the cream in a pastry bag fitted with a 1/2-inch plain tip and pipe a little into
each chocolate case. (I usually just use the pastry brush for this) Set aside
in the refrigerator to chill for 20 minutes.
5. To finish, spoon the melted dark chocolate over the cream to cover it, and pipe the
melted white chocolate on top, swirling it into the dark chocolate with a toothpick.
Set aside to harden. Alternatively, cover the cream with the melted dark chocolate
and decorate with white chocolate curls before setting. Or, place a small piece of
nut or cherry on top of the cream and then cover with dark chocolate.
Tip: candy cases can very in size. Use the smallest you can find for this recipe.
Note: The recipe makes way too much whipped cream, so if you're a little short, it's not a
problem
Thanks to Lilly Su for this delicious Valentine's Day recipe.