Chocolates in a cup or brandy in a cup or how about both in a cup?. Well I’m not here to get you drunk. Well it’s all about chocolates….. and you simply can’t say ‘No’ to this.

The real kicker about this chocolate cups is the complex flavor of the brandy. The taste of brandy mellows with the chocolate giving a light bittery taste that hits the palate. The pillowy mound of marshmallow lays firm afloat on the bed of rich chocolate is perfect for this simple dessert cup.

These cups are instant but make a wonderful decadent dessert to round off any dinner or just to enjoy any time. They are smooth, silky, rich and elegant. The key to making these cups are the chocolates. Yeah, brand matters here but you really need to check on chocolates with 70 per cent cocoa solids as it indicates the quality and taste of chocolates giving out a deep cherry tone and bitter sweetness with a tang as in liqueurs. Try seeking out the best quality chocolates and the results will shine through.

This recipe is from my favorite cookbook on chocolates. You can leave out brandy or use any other liqueur like Rum or Cointreau or add in any artificial flavors best suited to your taste or in case you want to serve them for kids.  I have made changes to the original recipe and skipped the egg yolks to replace it with corn flour. The recipe calls for butter and milk but decided on to use store bought Fresh Cream available easily in the markets. Once you have all the ingredients ready, you need to be very careful with chocolates and use a bain-marie or a pan on top of boiling water to melt the chocolates. The upper pan should not touch the water underneath as chocolate can overheat and turn grainy. The method is very much same as making a Ganache and there is nothing as simple as making chocolate ganache. It is ideal to serve in small quantities especially in small shot glasses or small cups. This recipe serves four and can be made ahead a day before and allowed to set in your refrigerator. Top with some whipped topping or marshmallows and serve chilled.

Ingredients:-

1. Single cream – 200 ml
2. Bittersweet chocolates- 180 grams
3. Corn flour – 1 Tablespoon.
4. Honey – 2 Tablespoons
5. Brandy -2 Tablespoons.
6. Mini Marshmallows to top.

Method:-

• In a Thick bottomed pan heat cream stirring constantly on a very low heat. Gently add in the corn flour and keep stirring until nearly boiling. Remove and set aside.
• Melt chocolate until smooth and add it to the cream. Add brandy and Honey and stir well to combine.
• Allow the chocolate mixture to cool slightly and pour into small cups. Chill in the refrigerator till set like a pudding. Top up with whipped cream or marshmallows and serve.

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