Morning Coffee Cups.

Have you heard of Hope and Greenwood? Well they are wonderfully genius, wonderfully eccentric sweet makers. They make sweets with names like Pavlova Islands and Mallows D’amour and Squirrel Nibbles. There was even a scene of Made in Chelsea in one of their shops...you knowwww, the one with Millie and Francis and Jamie and....oh please don’t judge me.

Anyhoo...I’ve not been lucky enough to try any of the sweets made by their own fair hands but I am in possession of one of their magical books so I get to make some made with mmmmyyy own fair hands.

I’ve had the book since January (thank you Phoebe) but didn’t make anything from it for a good while. Of course I read it right through...I have a little cookbook obsession and have read many multiple times...but it was sweets, and, you know, making sweets is hard.

Stoopidstoopid me. Ok making SOME sweets is hard. I wouldn’t recommend making toffee after too many Gs&Ts...but off course making some sweets is easy and I’m silly for not getting my hilarious (and H&G aaare hilarious) little book dirty sooner. So they may be little, they may be ‘confectionary’, but please don’t make my mistake and presume that these Morning Coffee Cups are too much effort. You definitely could combine this recipe with too many Gins aaaaand it kind of implies the consumption of chocolate before breakfast is acceptable behaviour....so what are you waiting for. With Love and Cake.

Morning Coffee Cups.

From Life is Sweet by Hope and Greenwood.

A few notes:

• The original recipe for these uses dark chocolate so feel free to go that route, or you could use a mixture.
• Because we're not doing fancy things like tempering the chocolate here it might discolour a little bit on setting. Don't worry, it's not a problem, but if you're giving them as a gift you might not want to leave too long between making and giving.

Makes 10

You will need

10 mini foil cases

200g milk chocolate

25g butter

1 1/2 tsp instant espresso powder

10 chocolate covered coffee beans

• All you need to do is melt the chocolate with the butter; either do it in the microwave, checking VERY often, or in a bowl over a pan of simmering water.
• Stir through the espresso powder.
• Pour the coffee-ee chocolate into your cases and top each one with a chocolate coffee bean.
• Leave to set for a few hours of overnight.
• You made sweets.