Mini Chocolate Cupcakes With Cream and Fruit

Ingredients :

5 oz (150 g) semisweet (dark) chocolate, broken into pieces

2/3 cup (150 g) mascarpone cheese

1 tablespoon orange liqueur

16 fresh raspberries

16 fresh blueberries


Procedures :

• Set out 16 miniature paper cupcake cases. 
• Melt the chocolate in a double boiler over barely simmering water.
• Use a pastry brush to paint the paper cases with a thick layer of chocolate.
• Chill in the refrigerator until the chocolate has set, about 15 minutes.
• Carefully peel the paper cases away from the chocolate and discard then.
• Place the chocolate cases on a serving dish.
• Beat the mascarpone and liqueur in a bowl.
• Use a teaspoon to fill the chocolate cases with the cream.
• Decorate each one with a raspberry and a blueberry.
• Chill until ready to serve.

Makes 16 miniature cupcakes.


Preparation 20 minutes + 15 min to chill


cooking 10 min.