Italian Chocolate and White Rum Cups
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
20
- For the Shells
- 9 ozs semi-sweet chocolate (60% cocoa, roughly chopped)
- For the Filling
- 1 cup Mascarpone
- 1 cup Yogurt
- 1 cup Quark
- 2 Tbsps lemon juice
- ⅛ cup white Rum
- 1 generous pinch Vanilla bean
- 1 cup powdered sugar
- 1.333 cups cream (30% fat)
- 1 ¾ ozs semi-sweet chocolate (60% cocoa, grated)
Product recommendation
Home-made chocolate shells: Easiest to use silicon or plastic cups with a diameter of approx. 6-8. Melt about 250 g of bittersweet chocolate, pour into the cups and tip to cover the surfaces, leave to set and carefully remove from the cups.
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Pot mit Deckel, 1 Large knife, 1 Plate, 1 Fork, 1 Teaspoon, 1 Non-stick pan, 1 Slotted spatula, 1 Small plate, 1 Paper towel
Preparation steps
1.
To make the shells, melt the chocolate over simmering water.
2.
Let cool slightly and pour into small silicon baking cups (approximately 2.5" in diameter). Tip each cup to ensure even coverage of surfaces until the chocolate begins to set. Smooth the top edges and leave to set completely.
3.
When completely cold, remove from the silicon cups.
4.
To make the filling, mix the mascarpone, yogurt, quark, lemon juice, rum, vanilla seeds and confectioners’ sugar to a smooth consistency.
5.
Whip the cream until stiff and fold into the mascarpone along with the grated chocolate.
6.
Spoon the mixture into a piping bag with a smooth nozzle and pipe into the chocolate shells.
7.
Chill for at least 1 hour and serve.
