Triple Chocolate Mini Cup Cakes

A delicious little mouthful, which is just as well as they are very rich! But Easter (or any other time to be honest) just wouldn't be Easter without chocolate so go on, treat yourself!

These can be made ahead of when you need them and kept in their silicone moulds in an airtight box in the freezer. Remove 30 mins before you want to eat them though!
ServesPrep / Cooking TimeDifficulty
10 30mins + 1hr fridge time 1

6 egg yolks + 2 egg whites
175g caster sugar
450ml double cream
2 tsp vanilla extract
100g milk chocolate
100g dark chocolate
100g white chocolate
5 tbsp brandy (optional)
A dusting of cocoa powder, choc chips, almonds slices & dessicated coconut

  • Using a hand electric mixer, whisk the egg yolks together until very light in colour and fluffy.
  • Add the sugar, then whisk for 5 minutes.
  • Pour the cream and the vanilla extract into a saucepan.
  • Bring the mixture to just below boiling point.
  • Pour into the egg mixture and beat in with the hand whisk.
  • Strain into a clean bowl and allow to cool slightly.
  • OPTIONAL: Pour the mixture into 3 bowls in equal quantities and mix in a teaspoon of brandy into each
  • Now add white chocolate to the first bowl, milk chocolate to the second, and dark chocolate to the third
  • Pour the contents of the first bowl into small silicon moulds and place in the freezer for 15 minutes.
  • Remove from the freezer and spoon the contents of bowl number 2 over the top, then freeze again for 15 minutes.
  • Finely spoon over the contents of bowl number 3.
  • Sprinkle with the finely grated coconut, cocoa powder and chocolate shavings and place back in the freezer for 30 minutes.
  • When you are ready to eat, remove from the freezer, turn out of their silicone moulds
  • Leave to thaw slightly before serving.
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