It is truly a sight to behold and a definite indulgent treats to savor the small chocolate cases, filled with Cointreau cream and swirled chocolate. Best to serve this delightful cookies with a glass of the liqueur at the end of a special meal. When making the cases, it is best to make several thin layers of chocolate.

Ingredients: (Makes 14)

• 115 g/4 oz dark (bittersweet) chocolate, broken, into squares
• Icing (confectioners’) sugar, for dusting

For the filling:

• 65 g/2½ oz dark (bittersweet) chocolate
• 25 g/1 oz/2 tablespoons unsalted (sweet) butter
• 30 ml/2 tablespoons Cointreau
• 60 ml/4 tablespoons double (heavy) cream, whipped

Method:

Put the chocolate in a heatproof bowl. Stand the bowl over a pan of hot water and heat gently until the chocolate has melted.

Using a small, clean paintbrush, brush the insides of 14 petit four cases with a thin coating of melted chocolate and leave to set completely. Repeat three or four times. When finally set, carefully peel off the paper cases.

Make the filing. Melt the chocolate and butter in  heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from the heat. When cool (but still liquid), stir in the Cointreau and fold in the whipped double cream.

Chill this mixture until firm, then pipe into the chocolate cases. Dust with icing sugar.