Orange Ricotta In Chocolate Cups With Tomato And Passionfruit Topping

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 ounces good quality baking chocolate
• 1/8 teaspoon cayenne pepper
• 2 small tomatoes, fully ripe,finely chopped
• 5 tablespoons sugar
• 1 teaspoon cointreau liqueur or 1 teaspoon orange based liqueur
• 1 passion fruit
• 6 tablespoons smooth ricotta cheese
• 3 tablespoons icing sugar
• 3 tablespoons cream
• 1 1/2 teaspoons cointreau liqueur
• orange zest
• crushed caramel-flavored bits or homemade spun sugar, threads

Recipe

• 1 chocolate cups: melt 4 oz of good quality chocolate in a double boiler.
• 2 once melted, add a pinch of cayenne pepper and stir well.
• 3 spoon a tablespoon of chocolate into each foil baking cup and spread up the sides of the foil.
• 4 best to make one chocolate cup at a time if you have never done this before.
• 5 refrigerate until the chocolate has hardened.
• 6 once hard, carefully remove the foil.
• 7 leave these in the fridge until ready to assemble and serve!
• 8 tomato topping: in a small saucepan, cook the sugar and tomatoes together carefully so that the sugar starts to thicken and a jam like consistency is reached.
• 9 remove from heat and allow to cool.
• 10 scoop out the passionfruit pulp and mix well with the tomato mixture.
• 11 allow to cool and place in the refrigerator.
• 12 filling: combine all the ricotta filling ingredients and mix well into a smooth mixture that is not runny.
• 13 keep in the refrigerator until ready to assemble.
• 14 assembly: add ricotta filling to each chocolate cup.
• 15 add about 1 tsp of the tomato-passionfruit topping and sprinkle with crushed caramel chips.
• 16 these can be kept in the refrigerator until ready to serve.
• 17 however if using spun sugar instead of caramel chips, please serve immediately before the threads disintegrate.