MIDAS CUPS
4 dozen baked sweet pastry shells sucre or sablee`
85g chopped dark high cocoa solid chocolate
30g butter
100g granulated sugar
70ml double cream
Gold or bronze powder.
Source: Sweet Miniatures
METHOD
Caramelize the granulated sugar,
Take the pan off the heat and add butter then cream, blend return to heat if necesaary to dissolve any lumps that may occur.
When smooth let cool a little, pour over the chocoalte stir until smooth & shiny.
Cool then spoon or pipe into cases, dust tops with gold or bronze powders
Leave 24hrs before serving, if chilled allow to come to room temp before serving.
