INGREDIENTS

INSTRUCTIONS

Melt the chocolate in a small pan over a medium heat, taking care  not
to boil. Preheat the grill to high.  2 Using a small brush, paint the
melted chocolate on the inside of two  paper or foil muffin cases,
making sure the top is fairly thick.  Place onto a plate and transfer
to the freezer to set.  3 In a bowl mix the almonds, sugar, salt and
water together. Sprinkle  the mixture in a single layer onto a baking
sheet and grill for 1-2  minutes, until browned and caramelised.  4
Reserving a few strands for a garnish, grate the orange into a large
bowl. Pour in the double cream and orange liqueur.  5 Turn the almonds
under the grill and return for another minute.  Using an electric
whisk, whisk the cream to soft peaks.  6 Check the chocolate cups and
re-brush if necessary. Remove the  almonds from under the grill.
Sprinkle onto the chopping board and  allow to cool.  7 Remove the
chocolate cups from the freezer. Carefully peel the  paper case away
from the chocolate. Place one onto a serving plate.  8 Coarsely chop
the caramelised nuts and stir into the orange cream.  Spoon the orange
praline cream into a piping bag and pipe into the  chocolate cup.  9
Decorate with a dusting of cocoa powder, the reserved orange zest
strands and a mint sprig.  Converted by MC_Buster.  Recipe by: Can't
Cook Won't Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 130
Total Fat: 15.1g
Cholesterol: 3.5mg
Sodium: 307.1mg
Potassium: 246.4mg
Carbohydrates: 27.7g
Fiber: 2.9g
Sugar: 18.7g
Protein: 5.2g