Recipe for Chocolate Cups with Pineapple Cream 
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Yield:
1 servings
Ingredients:
Amount Ingredient
CHOCOLATE PASTRY ----------------
50 gm Cocoa, (2oz)
75 gm Icing sugar, (3oz)
75 gm Butter, melted (3oz)
125 gm Plain flour, (4oz)
----------------- FILLING ----------------
1 x 142 millilit double cream lightly whipped, (5floz)
4 tbl Icing sugar, sifted
----------------- TOPPING ----------------
175 gm Pineapple flesh, cut into cubes (6oz)
2 tbl Pineapple jam
Instructions:
Instructions: 1. Sift the dry ingredients into a bowl and stir in the butter and water, to form a soft dough.

2. Press walnut-sized balls of the pastry into 8-10 lightly greased muffin tins or deep bun tins, pressing up the sides.

3. Line with greaseproof paper and baking beans and bake blind in a preheated oven 200 C, 400 F, Gas Mark 6 for 10 minutes. Carefully remove the paper and beans and cook for a further 5 minutes.

4. Allow to cool slightly then ease onto a wire rack to cool.

5. Mix together the cream and icing sugar and spoon into the chocolate cases. Arrange pineapple cubes on top.

6. Heat the jam with the water and spoon a little over the pineapple.

Serve immediately.

NOTES : A delicious quick and easy dessert, which will impress any dinner party guests.

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