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. ---------------------------------------------------------------------------
Nutrition
Ingredients
