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Chocolate Cream Cups |
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Serves: 24 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Cream Cups recipe on the web!!* See note below. _ ounces semi-sweet chocolate chips or white chocolate baking chips (1/2 cup) __ (1 3/4 -inch) paper petit four cups Chocolate Filling _ ounces semi-sweet chocolate chips mint, or white chocolate baking chips ___ cup butter softened ___ cup sugar 1/2 teaspoon vanilla extract _ tablespoons hot water * "A decorative foil box or a small serving tray would be a lovely way to present these special treats. Place chocolate cups in gold foil petit four cups. Fill with piped Chocolate Filling or leave empty for liqueurs. Include a small bottle of liqueur if giving empty chocolate cups." Chocolate Cups In a small saucepan over low heat or in a microwave oven, melt chocolate. Using a thin paintbrush (available at craft stores), spread chocolate thickly and evenly over inside of petit four cups (be careful to cover entire surface). Turn cups upside down on a baking sheet and refrigerate 1 hour or until set. Meanwhile prepare Chocolate Filling. When cups are set, use the tip of a sharp paring knife to begin peeling paper away from chocolate. Gently pull paper cups off, handling lightly (the warmth of your fingers can melt the chocolate). Return chocolate cups to baking sheet. Fill a piping bag fitted with a star tip with Chocolate Filling. Pipe into cups. Refrigerate. These should be given within 24 hours. Empty chocolate cups can be made ahead and stored in a cool, dry place. Chocolate Filling In a small heavy saucepan over low heat, melt chocolate, stirring frequently; cool. In a small mixer bowl at medium speed, beat butter until fluffy. Gradually beat in sugar, scraping bowl frequently, until well blended. Beat 2 minutes longer or until mixture is very fluffy and pale. Add vanilla. Beat in water, 1 tablespoon at a time, scraping bowl and beating well after each addition. Beat 1 to 2 minutes longer or until sugar is dissolved. Slowly add melted chocolate and beat just until well blended. Refrigerate 30 minutes or until of firm spreading consistency. *Use mint, rum, or orange extract if you prefer. Holiday Wreaths And Trees Pralines Candied Citrus Peel Mocha-Brandy Nut Balls Peanut Brittle Bowl Mint Frosted Nuts No Fuss Peanut Butter Fudge Nut Brittle Butterscotch Fudge Chocolate Cream Cups Other Flavors (Fudge) Basic Uncooked Vanilla Fondant Brown Sugar Peanut Brittle Chewy Caramels Chocolate Chip Coating Chocolate Cream Fudge Coconut Creme Coffee Cream Fudge Creamy Mocha Fudge Fast Fudge Fruit-Nut Confections Fruity Lollipops Grand Opera Fudge Layered Fudgies Making Chocolate Curls Making Chocolate Leaves Maple-Nut Sea Foam Mexican Candy Orin's Divinity Peanut Caramel Rolls Royal Iced Nuts Striped Honey Taffy Gus Gingham's Hearts |
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