Chocolate Cups Recipes

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MINI CHOCOLATE CUPS



Mini Chocolate Cups image

These are awesome chocolate cups! Perfect for all occasions! You can serve them for dessert and put strawberries inside. These are extra great. (You can use all kinds of chocolate.) You may need to make more layers than included in the recipe below.

Provided by Zappet

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 55m

Yield 20

Number Of Ingredients 2

12 (1 ounce) squares semisweet chocolate
20 mini paper muffin cups

Steps:

  • Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Brush a thin layer of chocolate into each muffin cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 7 to 10 more times. Chocolate may need to be melted again.
  • Carefully peel paper cup off away from the chocolate cups.

Nutrition Facts : Calories 84 calories, Carbohydrate 9.6 g, Fat 5.4 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 3 g, Sugar 8.4 g

WARM CHOCOLATE MELTING CUPS



Warm Chocolate Melting Cups image

These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light­-less than 200 calories apiece! -Kissa Vaughn, Troy, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 11

1-1/4 cups sugar, divided
1/2 cup baking cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup water
3/4 cup plus 1 tablespoon semisweet chocolate chips
1 tablespoon brewed coffee
1 teaspoon vanilla extract
2 large eggs, room temperature
1 large egg white, room temperature
Sliced fresh strawberries, optional

Steps:

  • In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl., In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture., Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberries if desired. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 51mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY



Easy Ice Cube Chocolate Cups Recipe by Tasty image

Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks

Provided by Betsy Carter

Categories     Desserts

Yield 12 cups

Number Of Ingredients 19

water
2 oz cream cheese, softened
¼ cup peanut butter
3 ½ teaspoons whole milk, divided
½ teaspoon vanilla extract, divided
¼ cup powdered sugar, plus 2 tablespoons, divided
1 pinch kosher salt
1 ¼ cups whipped cream, divided
14 chocolate sandwich cookies, divided
2.5 oz pudding mix, chocolate, 1 package
1 ½ cups whole milk, cold
2 cups milk chocolate, melted
2 cups white chocolate, melted
2 cups dark chocolate, melted
¼ cup chopped nuts
4 mini peanut butter cups
12 raspberries
fresh mint leaf
12 popsicle sticks

Steps:

  • Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  • Fill a 12-cup muffin tin with water.
  • Place a popsicle stick into each muffin cup.
  • Freeze until solid.
  • In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  • Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
  • Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  • Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  • Fold in the remaining cup of whipped cream with a spatula. Set aside.
  • Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  • In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  • Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  • Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  • Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  • Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  • Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  • Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  • Enjoy!

Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams

CHOCOLATE DESSERT CUPS



Chocolate Dessert Cups image

Says Ellen Govertsen of Wheaton, Illinois, "This elegant party dessert is tailor-made for Christmas. Making the chocolate cups is a bit time-consuming - but they look so pretty, they're worth the effort."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 4

1 cup semisweet chocolate chips
1 tablespoon shortening
8 scoops peppermint ice cream
Miniature candy canes

Steps:

  • In a microwave or saucepan, melt the chocolate chips and shortening. brush evenly on the inside of eight paper or foil muffin cup liners. Chill until hardened, about 25 minutes. Remove liners. Fill chocolate cups with ice cream. Garnish with candy canes.

Nutrition Facts : Calories 254 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 52mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CUSTARD CUPS



Chocolate Custard Cups image

The custards are based on French pots de creme ("potted custards"), which are baked in individual cups or ramekins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 6

1 1/2 cups half-and-half
1 teaspoon pure vanilla extract
3 large egg yolks
1/4 cup sugar
Pinch of salt
3 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
  • Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
  • Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
  • Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

CHOCOLATE CUPS



Chocolate Cups image

Compliments of Taste of Home. You need about 1 inch foil or paper cupcake cups ( these little suckers are SMALL compared to the regular sized cups). Can usually be found at a party or dollar store. You will also need a small flat never used paint brush or pastry brush. They say to add a dollop of whipped cream and then float on top of hot chocolate. I'm thinking that you could whip up a Butterscotch (or other) pudding and place inside or place sliced strawberries with whipped cream on top. Why not get even more creative and place maraschino cherries inside with a syrup and whipped cream. Let me know what you've done.

Provided by Carmen B.

Categories     Kid Friendly

Time 1h30m

Yield 16 cups

Number Of Ingredients 3

1/2 cup semi-sweet chocolate chips
1 teaspoon shortening
1 inch cupcake liners (aluminum foil or paper)

Steps:

  • In a microwave safe bowl, melt chocolate chips and shortening for 1 to 2 minutes, stirring until smooth.
  • With the brush, spread the chocolate mixture on the inside (bottom and sides) of the foil or paper cups. Place on a baking sheet. Refrigerate until firm; about 45 minutes.
  • Just before assembling, remove the foil or paper cup.
  • Fill with desired filling.

Nutrition Facts : Calories 27.5, Fat 1.8, SaturatedFat 1, Sodium 0.6, Carbohydrate 3.3, Fiber 0.3, Sugar 2.9, Protein 0.2

PB & J CUPS



PB & J Cups image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

12 ounces bittersweet chocolate chips
3/4 cup smooth peanut butter
1/2 cup confectioners' sugar
Nonstick cooking spray
6 tablespoons strawberry jelly
Flaky sea salt, for garnish (optional)

Steps:

  • Line 8 cups in a 12-cup muffin tin with cupcake liners.
  • Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
  • Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
  • Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
  • Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
  • The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

CHOCOLATE CUPS RECIPE



Chocolate Cups Recipe image

Chocolate Cups are delicious edible containers, perfect for serving candy, ice cream, mousse, and so much more. Learn how easy they are to make.

Provided by Elizabeth LaBau

Categories     Dessert

Time 40m

Yield 48

Number Of Ingredients 3

12 ounces chocolate candy coating (or chopped chocolate)
Small candy cups (preferably the foil variety)
Small, clean paint brush (optional)

Steps:

  • Gather the ingredients.
  • With the help of a spoon, fill each candy cup to the brim with chocolate.
  • Allow the chocolate to sit for a few minutes, just until it starts to set around the edges.
  • Then grasp each candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup.
  • Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
  • Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
  • Enjoy!
  • Fill a cup about a quarter of the way full of chocolate, then use a paintbrush to paint the chocolate up the sides of the cup to the top.
  • Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.
  • Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
  • Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
  • Enjoy!

Nutrition Facts : Calories 38 kcal, Carbohydrate 4 g, Cholesterol 2 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 4 g, Fat 2 g, ServingSize 48 candy cups (48 servings), UnsaturatedFat 0 g

CLASSIC CHOCOLATE CUPS



Classic Chocolate Cups image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h35m

Yield 24 servings

Number Of Ingredients 8

1 pound good milk chocolate, chopped
1 cup good-quality semisweet chocolate chips
6 chocolate-covered espresso beans
Colorful sprinkles, for topping
Chopped toffee bars, for topping
6 Sugared Orange Peels, recipe follows
3 oranges
2 cups sugar

Steps:

  • Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
  • Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
  • Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
  • Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
  • Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
  • Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.

CHOCOLATE CUPS WITH CHOCOLATE MOUSSE



Chocolate Cups with Chocolate Mousse image

Categories     Mixer     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frangelico     Chill     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 10

Number Of Ingredients 11

Cups
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Mousse
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons water
3 large egg yolks
1/4 cup powdered sugar
1/2 cup ground toasted hazelnuts
2 tablespoons Frangelico (hazelnut liqueur)
1 1/2 cups chilled whipping cream
1/4 cup chopped toasted hazelnuts

Steps:

  • For cups:
  • Line 10 muffin cups with paper liners. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes
  • Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
  • For mousse:
  • Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.
  • Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.
  • Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

NO-BAKE COOKIE DOUGH CHOCOLATE CUPS RECIPE BY TASTY



No-Bake Cookie Dough Chocolate Cups Recipe by Tasty image

Here's what you need: butter, light brown sugar, cream cheese, granulated sugar, all-purpose flour, baking soda, salt, vanilla extract, mini chocolate chips, chocolate chips

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 10

6 tablespoons butter, melted
½ cup light brown sugar
6 tablespoons cream cheese
4 tablespoons granulated sugar
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons vanilla extract
¾ cup mini chocolate chips
1 cup chocolate chips

Steps:

  • In a large bowl, beat together butter and brown sugar.
  • Mix in cream cheese and white sugar until well combined.
  • Add flour, baking soda, salt, and vanilla until dough is formed.
  • Stir in mini chocolate chips.
  • Roll cookie doughs into small balls and set aside.
  • In a small microwave-safe bowl melt chocolate chips. (Microwave for 60 seconds, check and stir every 15 seconds.)
  • Line a muffin tin with lining cups. Spoon the melted chocolate into the bottom of each muffin cup.
  • Place the cookie dough balls (slightly flattened) on top of the melted chocolate. Pour the remaining melted chocolate over the cookie dough balls. Gently shake the muffin tin to even out the chocolate.
  • Chill in the fridge for at least 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 288 calories, Carbohydrate 31 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams

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From bushcooking.com


PEPPERONI BREAD CUPS - CHOCOLATE CHOCOLATE AND MORE!
Pepperoni Bread Cups. To make this yummy treat, all you need is : canned biscuits, jumbo-sized; half a bag of pepperoni, chopped; a whole bag of mozzarella ; 1 tablespoon of fresh minced garlic; 1 tablespoon of Italian seasoning; a half of a stick of butter (1/4 cup) The only dishes you’ll need for this recipe are a medium-sized mixing bowl ...
From chocolatechocolateandmore.com


RASPBERRY CHOCOLATE CUPS | DRISCOLL'S
CHILL muffin pan in refrigerator until chocolate is set. PLACE 1/2 cup unsweetened nut butter or seed butter into a small bowl. ADD 3 tablespoons powdered sugar. RESERVE 24 raspberries and ADD remaining raspberries to nut butter mixture. MASH and STIR until mixture is smooth. SPOON or PIPE nut butter mixture evenly between chocolate cups.
From driscolls.com


THE ULTIMATE CHOCOLATE CUPCAKES | PRETTY. SIMPLE. SWEET.
2015-07-31 Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until smooth.
From prettysimplesweet.com


BEST CHOCOLATE MOUSSE CUPS RECIPES - FOOD NETWORK CANADA
2012-07-10 Cool the chocolate mixture to room temperature. Step 2. Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes. Step 3. For the chocolate cups, inflate and tie the mini balloons.
From foodnetwork.ca


CHOCOLATE STRAWBERRY CUPS – GIADZY
Chocolate Strawberry Cups. Chocolate Strawberry Cups. Servings. 12. Prep Time. 15 minutes. Cook Time. 5 minutes. Calories. 0. Author: Giada De Laurentiis. Ingredients . 5 ounces bittersweet chocolate (chopped) 1/3 cup heavy cream; 1 tablespoon sugar; 1/4 teaspoon pure vanilla extract; 4 strawberries (diced) A silicon mini muffin mold; Instructions. This recipe …
From giadzy.com


RASPBERRY CHOCOLATE CUPS RECIPE - HOW TO MAKE CHOCOLATE CUPS
2015-06-12 Prepare the chocolate cups.For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water.
From homecookingadventure.com


CHOCOLATE PEPPERMINT CUPS - COOKIE AND KATE
2017-02-28 Instructions. In a small bowl, stir together the honey and peppermint extract until combined. Arrange mini cupcake liners on plate (s) or fill a mini cupcake pan with the liners, if you have one. Melt the chocolate (I did this in the microwave in 30-second bursts, stirring after each one, or you can use a double boiler on the stove).
From cookieandkate.com


FILLED CHOCOLATE CUPS RECIPE - BOSSRECIPES.COM
2022-08-05 Thursday, August 18, 2022. No Result . View All Result
From bossrecipes.com


CHOCOLATE CUPCAKE RECIPES | BBC GOOD FOOD
Chocolate cupcake recipes. 27 Recipes. Magazine subscription – your first 5 issues for only £5! Chocolate cupcakes are always popular at a bake sale or afternoon tea. Indulge in frosted fairy cakes, red velvet, melting middle muffins and more. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 24 of …
From bbcgoodfood.com


CHOCOLATE PEANUT BUTTER TRUFFLE CUPS | ANNA OLSON RECIPES | SBS FOOD
2022-08-18 Base. ½ cup (75 g) all-purpose flour; ¼ cup (30 g) cocoa powder; 45 g (2 tbsp + 1 tsp) granulated sugar; 90 g unsalted butter, cut into …
From sbs.com.au


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