Chocolate Dessert Cups By Kane Candy Recipes

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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.

KANDY KANE MOUSSE CUPS



Kandy Kane Mousse Cups image

I have to come up with lots of ways to use up all the candy canes I goover broad buying. It helps cause I cant eat them all myself. Both me & my family love any kind of chocolate. I have to make lots of this everytime I make it.

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories     Puddings

Number Of Ingredients 6

1 1/2 cup(s) semi-sweet chocolate chips
1/2 cup(s) white vanilla baking chips
1 cup(s) heavy whipping cream
1/2 teaspoon(s) pepermint extract
2 - red food coloring drops
2 tablespoon(s) crushed candy canes

Steps:

  • First line 24 mini muffin cups with petit four paper cups. Then in a 1 quart saucepan melt the chocolate chios over low heat. Make sure to stir frequently. Then spoon about 2 tps. of the chocolate into each paper cup. Then with back of small measuring spoon spread the chocoalte upthe side to within 1/8 inch of the top. The chocolate shoudl be warm enough to spread. Then refrigerate for about 20 min or until fully set.
  • Next in a small microwaveable bowl, microwave the vanilla baking chips uncovered on high for about 1 min. Then stir in 3 Tbps. of the whipping cream. Return to the microwave about 30 seconds more or until chips are melted. Then stirmin the peppermint extract & food coloring. Let cool slightly about 5 mins.Then carefully remove paper cups from the chocolate cups.
  • Then in a medium bowl beat the remaining whipping cream with an eletric mixer on high speed until stiff peaks have form. Then fold in the melted vanilla chips mixutre into the chocolate cups. The refrigerate until serving. Just before serving,sprinkle with the candy.

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