Description
Dark chocolate cups filled with blackberry-white-chocolate ganache and finished as tiny cauldrons.
Ingredients
Scale
- 14 oz (397 g) semisweet chocolate, finely chopped and divided
- 1 1/2 cups (216 g) fresh or frozen blackberries
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 ml) lemon juice
- 5 oz (142 g) white chocolate, finely chopped
- 1/3 cup (80 ml) heavy cream
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (8 g) freeze-dried blackberry powder
- 12 fresh blackberries (about 72 g), for garnish
Instructions
- Melt 10 oz (284 g) semisweet chocolate gently. Brush a thin layer inside 12 standard silicone muffin cups and chill for 8 minutes.
- Brush on a second even layer, strengthening the rims. Chill for 15 minutes, then peel away the silicone carefully.
- Cook the blackberries, sugar, and lemon juice for 6–8 minutes. Mash, strain, and return the puree to the pan until reduced to 1/3 cup (80 ml). Cool to lukewarm.
- Heat the cream until steaming. Pour it over the white chocolate, rest for 2 minutes, then stir smooth with the butter and reduced puree. Cool until thick but pipeable.
- Melt the remaining 4 oz (113 g) semisweet chocolate. Pipe 12 small curved handles on parchment and let them set.
- Pipe blackberry ganache into the chocolate cups. Attach one handle to each cup with melted chocolate.
- Dust lightly with blackberry powder, top with fresh blackberries, and chill for 30 minutes before serving.
Notes
If the ganache feels warm, wait before filling so the chocolate shells do not soften.