Chocolate cups, with white chocolate cream, gold and raspberry

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These decadent chocolate cups will add some sparkle to any cocktail occasion.

Canapé	Any Season


Yield: 12 pieces 12 small dark chocolate shooter cups 8 oz white chocolate, chips, or chopped fine. 1 cup 35% cream 2 tbsp edible gold leaf 1 pint raspberries

Prepare white chocolate ganache, heat cream until almost boiling. Add white chocolate and stir until smooth. Let ganache cool until almost room temp. Pour into chocolate cups. Place 1 raspberry in each center, and garnish with gold leaf. Place in refridgerator, until set. Serve at room temp.