Chocolate Leaf Cups Recipes

CLASSIC CHOCOLATE CUPS

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 STRAWBERRY CUPS

Steps:

• Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
• Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
• Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.

EASY, FAST CHOCOLATE CUP MUFFIN

Steps:

• Combine egg, flour, melted butter, cocoa, and sugar in a large microwave-safe cup and mix thoroughly. Cook in the microwave for about 2 minutes.

CHOCOLATE CUSTARD CUPS

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 DESSERT CUPS

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.

EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY

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!

MINI CHOCOLATE 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.

CHOCOLATE LEAVES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with waxed paper or parchment paper..
• Place the candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
• Dip the paintbrush in the melted candy coating and brush a thick layer of chocolate on the underside of the leaf. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of candy coating-if it's too thin, the chocolate leaf will crack when you to remove it.
• Set the leaf, chocolate side up, on the waxed paper, and repeat with the remaining leaves. You can use different colors of candy coating to make a variety of leaves, if you'd like.
• Once all of the leaves are covered with chocolate, refrigerate the tray to set the coating, for about 20 minutes.
• When the chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
• If you'd like to give your leaves a metallic shine, use luster dust to decorate them when they're finished. Dip a clean, dry paintbrush in luster dust, and brush a thin layer of dust along the edges. For a more dramatic look, brush a layer of dust over the entire leaf.

CHOCOLATE CUPS RECIPE

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!

WARM CHOCOLATE MELTING CUPS

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.

CHOCOLATE CUPS WITH CHOCOLATE MOUSSE

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.

CHOCOLATE LEAVES FOR ORANGE SPICE CAKE

Steps:

• Gently clean leaves using a damp paper towel. Let dry completely on a baking sheet lined with paper towels.
• Heat chocolate in a heatproof bowl set over a pan of simmering water until almost melted. Remove from heat; stir until smooth. Transfer one-third of the chocolate to a small bowl; tint green. Tint remaining chocolate pale pink.
• Using a pastry brush, generously coat undersides of 20 small leaves with pink chocolate and 10 large leaves with green chocolate. Place leaves, chocolate sides up, on baking sheets lined with parchment. Freeze until firm, about 10 minutes.
• Starting at stem ends, peel leaves from chocolate; discard leaves. Transfer chocolate leaves to baking sheets lined with clean parchment paper; refrigerate until ready to use.

CHOCOLATE CUPS

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.