Ingredients

• 500 gm of tempered and melted dark chocolate, for hollow cups
• 100 ml cognac
• 200 gm orange peels soaked in cognac for 5 days
• Dark truffle to be made with 200 gm fresh cream and 300 gm dark chocolate

How to Make Cognac Orange Cups

• In a glass jar add orange peels and cognac and store it for five days before preparing chocolate
• Take melted and tempered dark chocolate and put it in a cup mould
• Turn mould up side down to make hollow shells
• Cool shells in a refrigerator for 15 minutes
• Tap out shell and keep aside
• For the Truffle
• Heat and cool fresh cream to room temperature
• Melt and temper dark chocolate and cool down to room temperature
• After 2 hours mix the cream and the cooled chocolate
• Add the Cognac soaked orange peels and keep it overnite
• Pipe into hollow cup shells just before serving