makes
6
prep
20 minutes
cook
5 minutes
difficulty
Mid
makes
6
serves
preparation
20
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
Chocolate shells
- 300 g good-quality milk chocolate
Vanilla Chantilly cream
- 150 g thickened cream 35% fat
- 30 g caster (superfine) sugar
- ½ tsp vanilla bean paste
- 12 raspberries
You’ll need unused sponges for this recipe, enough to yield 6 pieces 3 cm x 3 cm in size.
Setting time: 20 minutes
Instructions
1. To make the chocolate shells, cut sponges into individual cubes approximately 3 cm x 3 cm (the sponges can be bought at any supermarket or craft shop).
2. Cut squares of plastic wrap big enough to wrap each sponge and leave some extra plastic to pinch at the top ready to be dipped into the prepared chocolate. (You can dip again multiple times with the same plastic coating.)
3. Melt the chocolate and temper it if it contains cocoa butter. Melt the chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
4. Line a flat tray with baking paper. Dip each covered sponge into the melted chocolate until the sides are covered, but without going over the top. Place them onto the prepared tray. Leave to set at room temperature for approximately 10 minutes and then dip again.
5. Place in the fridge to set for approximately 5-10 minutes. Pinch the sponge at the top to remove it. The prepared cups can be stored for up to 4 weeks in an airtight container.
6. To make the vanilla Chantilly cream, place all the ingredients in a bowl and whisk by hand or in a stand mixer until it comes to a piping consistency.
7. To assemble, place a fresh raspberry in the base of each cup and top with the whipped vanilla Chantilly cream either using a spoon or a piping bag with a star nozzle.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
