Daniel Clifford's legendary Midsummer House is known for its petit four that are brought to the table in an impressive wooden box. This Cointreau and orange chocolate recipe is sure to impress any dinner party guests. If you don't want to make your own chocolate shells, these can be purchased.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To make the chocolate shells, set a dry metal bowl on top of a bain marie and place the broken up chocolate inside to melt
200g of dark chocolate
Once the chocolate has reached 50°C, place the bowl over iced water to cool to 28°C. Place back over the bain marie and, while stirring, raise the temperature to 32°C again until the chocolate has a shine. This process is called tempering
Polish your moulds with cotton wool so that your chocolates will be smooth and shiny. If you have a heatproof ice cube tray, you could use this instead of shell moulds
Line the moulds with 2/3 of the tempered chocolate and leave to crystallize overnight
To make the ganache, start by boiling the double cream and half of the Cointreau together, pour over the grated dark chocolate and the butter and stir. Set in the fridge for 30 minutes or until cool
100ml of double cream
25ml of Cointreau
300g of dark chocolate
35g of butter
Spoon the ganache into each of the shells, leaving space for them to be capped with more liquid chocolate
Heat the remaining dark chocolate to 32°C, remove from the heat and add the remaining Cointreau, then pour on top of the chocolates to cap. Place in the fridge to set for at least 30 minutes
25ml of Cointreau
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.