Title: Grand Mainier Chocolate Cups
Categories: Candy Chocolate
Yield: 16 Servings

4

oz

Fine-quality bittersweet chocolate, chopped

GRANd MARNIER_CHOCOLATE FILLING 8 oz. semi-sweet chocolate, very finely chopped 2/3 cup whipped cream 3 Tab. plus 1 Tea. Grand Marnier ( I have used with sucess Brandy and Rum extract instead)

1. Chocolate Cups. Melt 2 oz. bittersweet choc. over very small heatproof bowl over hot, not simmering, water over low heat, stirring often with rubber spatula. Stir until smooth. Remove from pan of water; cool to slightly less than body temperature. 2. Using a small brush, about 3/4 long, brush a thin layer of melted chocolate into 1" or 1 1/2" sturdy paper or foil candy cup. Be sure to cover each cup without leaving any holes & no drips of choc. onto outside of cup. Set cups on trays lined with foil: refrigerate about 12 min. or freeze 7 min. or until set. 3. Melt remaining 2 oz. bittersweet choc. as above;cool to slightly less than body temp. Repeat coating on chilled cups, handling them as possable. Refrigerate about 15 min. or until set.

1. Filling Put semisweet choc. in a heatproof med. bowl. Bring cream to a full boil in a small heavy saucepan over med-high heat. Pour cream over choc. all at once. Stir with a whisk until smooth;cool to room temp. 2. Gradually whisk in Grand Marnier. Cover with plastic wrap, refrigerate about 30 min. or until cold but not set 3. Whip mixture at high speed, scraping down occasionally, about 3 min. or until lightened in color. 4. Using a pastry bag and med. star tip, fill each Chocolate Cup with a large rosette of Grand Marnier-Choc. Filling. If desired, set a piece of candied orange peel on center of rosette. 5.Refrigerate about 1 hour or until set. Candies can be kept in an airtight container up to 1 week in refrigerator. 6. Serve in foil candy cups or gently peel off paper. From Faye Levy's Chocolate Sensations From: Pat Stockett Date: 19 Jan 96

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