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Brandy Cream in Chocolate Cups

Be warned, however, should you choose to join your spritely friends at the tea table- legend has it that the food of fairies is so sumptuous all else will forevermore pale by comparison.
Servings 36 Cordial Cups
Author TeaTime Magazine November/December 2006

Ingredients

Cordials

  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 3 tablespoons brandy
  • 3 3.15 ounce boxes molded chocolate cordial cups
  • Thinly sliced strawberries

Sugared Almonds

  • 2 tablespoons butter
  • 1/2 cup sliced almonds
  • 2 tablespoons sugar

Instructions

Cordials

  • In medium bowl and using electric mixer at medium speed, beat cream until thickened.
  • Add confectioners' sugar, 1 tablespoon at a time, beating continually until stiff peaks form.
  • Stir in brandy. Spoon brandy cream into chocolate cordial cups.
  • Place each cup on strawberry slice, and sprinkle with sugared almonds

Sugared Almonds (makes about 1/2 cup)

  • In a small skillet, melt butter over medium heat. Stir in almonds and cook until lightly browned.
  • Add sugar, stirring to coat. Spoon mixture onto waxed paper to cool.