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Chocolate Cups with Cantuccini Biscotti

This recipe comes from Chef Jim Fisher who now runs cooking holidays in the Dordogne.

If you would like to know more about Jim and how he gained his love of cooking why not have a look at his biography page <click here>

To find out more about the cooking holidays in France at Jim's cooking school in the Dordogne you will need to visit his web site <click here>

Jim said about this recipe:

Ahh . . . chocolate. The world would be a sad place indeed if chocolate didn’t exist. But there is chocolate, and there is chocolate. By chocolate I mean that pale milky stuff sold in sweet shops and petrol stations across the globe (and damn lovely it is too!). By chocolate I mean dark chocolate. Bad dark. Bitter and twisted. No less than 70% cocoa solids will do – higher, if possible. These beautiful little cups are very rich, so don’t eat too many (ah, what the hell – eat as many as you like!), but go down wonderfully with crisp sweet biscuits such as Langue de Chat or Cantuccini (Tuscan almond biscuits – click here for recipe). Serve with a glass of really cold, dark and honeyed dessert wine, such as Banyul Maleterre, though a good Sauternes will do very well too.

Serves either eight, or one!


280ml (9fl oz) double cream
2 level tbsps caster sugar
250g (9oz) good quality dark chocolate, min 70% coco solids
2 large egg yolks
2 tbsp Armagnac or Cognac (whiskey’s good, too)
25g (1oz) unsalted butter


  • Heat the cream with the sugar to almost boiling point, then allow to cool for a couple of minutes.
  • With the chocolate still in its wrapper - this bit’s good! – wack the slab down on the worktop as hard as you can. Open it up and tip all the little bits into the cream.
  • Immediately stir until all the chocolate has melted and the cream turns a rich dark brown with no little streaks of un-melted chocolate.
  • Stir in the egg yolks, the spirit and the butter.
  • Keep going until all the butter has melted into the chocolate cream.
  • Pour into little coffee cups, then pop them into the fridge for a couple of hours.
  • Remove from the fridge for an hour or so to bring them up to room temperature and serve with crisp biscuits and a glass of cold sweet dessert wine.

For Cantuccini biscuit recipe – click here

Serves 8

Chef Jim Fisher