These little mouthfuls of creamy butterscotch sweetness are seriously the cutest desserts you will make! Cute is not a word I use often to describe my recipes but these really do have a serious charm of their own…
I definitely have a more ‘robust, ‘ hearty style of cooking, experimenting on all levels of global rustic cooking – but once in a while, I just feel like I need to create some fairy like delicacies and these little chocolate cups had me thinking up a recipe as soon as I saw them. I got these lovely little Belgian chocolate cups from my local grocers but any shape or size that takes your fancy will do the job!
I can see these as part of a dessert canape platter which is what I am going to do this Christmas – I’ve got loads of more ideas for your Christmas table so keep posted the next week or so!
For the Butterscotch Filling
- 3/4 cup brown sugar
- 250 gms butter
- 500 ml fresh double cream
- 1 tbs vanilla essence
- 2 tbs cornflour
- 7 tbs milk
- Dark and White Chocolate shavings
- Whole almonds
Place a deep saucepan on a medium heat and slowly start to melt the butter and the brown sugar until both are a silky liquid state.
Carefully add the double cream and the vanilla essence. This mixture will splutter, but dont worry just keep whisking and then lower the heat. Let this sauce cook gently for 3-4 minutes. Lower the heat.
In a separate small bowl mix the cornflour and the milk, until it is smooth. Add this to the sauce, whisking vigorously and let it start to thicken slightly. Take off the heat and let it cool. Once cooled place in the fridge to help it thicken further. This should result in a consistency of a very thick custard.
Once cooled, spoon into the chocolate cups and add the single almond and chocolate shavings just before serving. Keep chilled until you want to serve.
For that Chrismassy feel – add a sprinkling of fondant stars as I have or just your favourite Christmas sparkle!