Morning Coffee Cups
Over a year ago
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Ingredients
- 400g (14oz) good-quality dark chocolate, broken into small bits
- 50g (2oz) butter
- 2 heaped tsp instant espresso powder
- 25 chocolate-covered coffee beans, to decorate
- 25 foil sweet cases
Accompaniment
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Description
This traditional recipe by sweet shop owner Miss Hope is part of a campaign to revive British confectionery
Method
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1
Place 5cm (2in) of water in a pan and heat. Pop a heatproof bowl on top, making sure the bottom of the bowl is not touching the water. Place the dark chocolate and the butter in the bowl and gently warm until melted. Remove from the heat.
Add the espresso powder and stir well. Pour the mixture into a heatproof jug and divide between 25 small, foil sweet cases.
Place a chocolate-covered coffee bean on the top of each cup. Place the cups on a plate and leave to set in the fridge overnight.
Makes 25 cups.
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