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Chocolate
Dessert Cup
Recipe Ideas
BERRY HEART
MAKES: 5 cups
PREPARATION TIME: 30min
INGREDIENTS:
Bos Chocolate Dessert Cups
Heart White
RASPBERRY MOUSSE
100 g raspberry puree
100 g whipping cream
unsweetened
15 g egg white
25 g sugar
2 g gelatine
RASPBERRY COULIS
50g Raspberries
20g sugar
5g lemon
2g gelatine
Pictured with Bos Chocolates Red
Heart chocolates
RASPBERRY MOUSSE Instructions:
Beat egg white and sugar until stiff. Heat part of the puree and mix with the gelatine.
Fold all ingredients together to form a mousse.
RASPBERRY COULIS Instructions:
Boil raspberries and lemon with sugar until soft.
Blend and strain. Add gelatine and stir.
ASSEMBLY:
Get your Bos chocolate dessert cup ready, fill it ¾ with mousse and top with raspberry coulis.
Decorate as desired with chocolate.
Order through Bidvest or your local Food Service Distributor
5/2 Spanns Rd Beenleigh Phone: 07 3807 1936,Fax:07 3807 6063 Email:
sales@poppyschocolate.com www.poppyschocolate.com
Chocolate
Dessert Cup
Recipe Ideas
CAPPUCCINO CUPS
MAKES: 20 cups
PREPARATION TIME: 20min
INGREDIENTS:
Bos Chocolate Dessert Cups
Triangle Dark
MILK CHOCOLATE
CAPPUCCINO MOUSSE
200 g cream
20 g Nescafe
2.5 gelatine leaves
375 g milk chocolate
690 g whipping cream
ITALIAN FROTH
250 g egg white
125 g sugar
500 g sugar
175 g water
MILK CHOCOLATE CAPPUCCINO MOUSSE
Instructions: Dissolve Nescafe in boiling cream. Add gelatine and pour entire mixture on chocolate
and fold in the whipping cream.
ITALIAN FROTH
Instructions: Beat egg white and sugar to a snowy mound. Gradually add boiled sugar mixture in a
stream-like fashion. Using electric mixer on speed 2, beat mixture until cold and frothy.
MAKE-UP AND FINISH
Fill Bos chocolate cups with mousse and top with froth. Lightly toast using a windproof lighter.
Garnish with a chocolate decoration.
Order through Bidvest or your local Food Service Distributor
5/2 Spanns Rd Beenleigh Phone: 07 3807 1936,Fax:07 3807 6063 Email:
sales@poppyschocolate.com www.poppyschocolate.com
CHOCOLATE
DESSERT
CUP RECIPE
IDEAS
FRUIT DELIGHT
MAKES: 35 cups
PREPARATION TIME: 60min
INGREDIENTS:
Bos Chocolate Dessert Cups
Circle Dark
Fruits in Season
VANILLA MOUSSE:
500 g milk
1 vanilla stick
80 g yolk
150 g sugar
50 g custard powder
50 g butter
4 gelatine leaves
625 g whipping cream
VANILLA MOUSSE Instructions:
Make a pastry cream with above mentioned ingredients.
Add soaked gelatine and when mass has cooled, add whipping cream.
ASSEMBLY:
Fill Bos Chocolate Cups up to 1⁄2 cm just below the brim and top off with assorted fruit in season or
berries. If desired serve with icecream in another Chocolate Dessert Cup.
5/2 Spanns Rd Beenleigh QLD 4207 Phone: 07 3807 1936 Fax: 07 3807 6063
Email: sales@poppyschocolate.com www.poppyschocolate.com
Chocolate
Dessert Cup
Recipe Ideas
IRISH COFFEE CUPS
MAKES: 10-12 cups
PREPARATION TIME: 20min
INGREDIENTS:
Bos Chocolate Dessert Cups
Circle Milk
300g cream (lightly whipped)
250g sugar syrup
8 egg yolks
2tsp rum
1tsp instant coffee
Chocolate Decorations
Cocoa Powder
INSTRUCTIONS:
Mix egg yolks with sugar syrup and coffee, place over Bain maree and whisk until mixture thickens.
DO NOT BOIL.
Take off the heat and continue whisking until mixture is cool and fluffy.
Fold in lightly whipped cream and rum.
ASSEMBLY:
Pipe Irish Cream parfait into Bos Chocolate Circle cups and freeze.
To serve take out of freezer. Decorate with a piped whipped cream rosette.
Dust with some cocoa powder and decorate with chocolate shavings or decoration.
Order through Bidvest or your local Food Service Distributor
5/2 Spanns Rd Beenleigh Phone: 07 3807 1936,Fax:07 3807 6063 Email:
sales@poppyschocolate.com www.poppyschocolate.com
Chocolate Cups
Dessert
& Petit Four
Give your customers the ultimate pleasure! Indulge them with an amazing dessert
using the very best in chocolate dessert cups. Our chocolate dessert cups are the
perfect base, available in a range of shapes, sizes and chocolate types.
Large Dessert Cups
Triangle Dessert Cup
80mm diameter
25mm depth
Milk, Dark or White
60 per box
Heart Dessert Cup
95mm diameter
15mm depth
Milk, Dark or White
60 per box
Circle Dessert Cup
80mm diameter
23mm depth
Milk, Dark or White
60 per box
Visit our website for recipe ideas. www.poppyschocolate.com.au
Phone: 07 3807 1936 Fax: 07 3807 6063 Email: sales@poppyschocolate.com
www.poppyschocolate.com
Medium Dessert Cups
Tumbler Chocolate Cups
47mm diameter
30mm depth
Milk, Dark or White
15 per box
Square Chocolate Cups
45mm diameter
32mm depth
Milk, Dark or White
15 per box
Shot Glass Chocolate
Cups
40mm diameter
36mm depth
Dark Only
24 per box
All chocolate cups made with our own quality couverture chocolate.
GST Free.
Phone: 07 3807 1936 Fax: 07 3807 6063 Email: sales@poppyschocolate.com
www.poppyschocolate.com.au
Chocolate
Decorations
Poppy’s has introduced a line of decorations to complement
our dessert cups or to use on your own desserts
Fan, Petal,
Flame
Set of 3
Size:
50mmx27mm
Lightning, Stick,
Squiggle
Set of 3
Size: 65mmx7mm
Square
Size: 40mmx40mm
Rectangle
Size: 52mm x 26mm
Waffle
Size: 28mm
Triangle
Size: 38mm
Circle
Size: 25mm
Oval
Size:40mmx 24mm
Rectangle Marble
Size: 52mm x 26mm
Coffee Beans
Other prints available or mix and match prints
All flat shapes also available marbled (eg. white on milk, milk on dark, white on dark, red on white)
5/2 Spanns Rd, Beenleigh QLD 4207Ph: 07 3807 1936 Fax: 07 3807 6063 Email: sales@poppyschocolate.com
www.poppyschocolate.com
Gourmet Handmade
Chocolates & Truffles
Artisan Chocolates
Red Heart
Taste of Egypt
Strawberry Cream
Pineapple
Passionart
Oyster
Raspberry Cream
Rum & Raisin
Chilli Pod
Tiramisu
Red Lips
Strawberry Frog
Passionfruit Frog
Raspberry Frog
Golden Seashells
Chocolate Truffles
Butterscotch Truffle
Caribbean Truffle
Champagne Truffle
Pear William
Macadamia Baci
Irish Cream
Lime Truffle
Praline Truffle
Crème de Menthe
Vanilla Sundae
Grand Marnier
Pina Colada
Mandarin Truffle
Mocha
Almond Rocher
Ph: 07 3807 1936 Fax: 07 3807 6063 Email: sales@poppyschocolate.com www.poppyschocolate.com
Moulded Chocolates
Banana Sundae
Cappuccino Cup
Caramel Barrel
Chocolate Heaven
Kahlua & Milk
La Fleur Blanche
Lemon Cream Pallet
Macadamia Chip
Mango Basket
Orange Crème Shell
Pecan Pie
Royal Diamond
Sherry & Cherry
Short Black
Swiss Chocolate
Kangaroo
Koala
Violin
Mouse Mousse
Caramel Frog
Dolphin
Solid Frog
Marble Heart
Piano
Turtle
Hand Made Dipped Chocolates
Orange Slice
Turkish Delight
Cashew Cluster
Coconut Stack
Peanut Cluster
Ph: 07 3807 1936 Fax: 07 3807 6063 Email: sales@poppyschocolate.com www.poppyschocolate.com