Evi Ioannoy Chioti

Fleurie Patisserie

White chocolate cups with berries
Serves 10

300g white chocolate
3 tsp berry liqueur
250g milk
3 egg yolks
50g sugar
350g plain chocolate, grated
450g chantilly, whipped
300g berries
1 cup sugar, extra

l Melt the white chocolate in Baine Marie. Pour in the liqueur but do not mix. Using a brush, coat the sides of 10 ramekins with chocolate mixture. When set carefully remove.
l Meanwhile, to make the cream, mix the milk, egg yolks and sugar in a saucepan. While still warm, add the plain chocolate and stir to melt. Once the chocolate cream is cold, fold in the whipped chantilly.
l In a saucepan, bring to the boil the berries and sugar and cook stirring to make jam. Leave to cool and then add half berry jam into chocolate mousse.
l Spoon chocolate mixture into white chocolate cups. Top with remaining berry jam.

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