CHOCOLATE DESSERT CUPS
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
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.
MINI CHOCOLATE CUPS
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
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
CHOCOLATE CUPS RECIPE
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
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
HEART-SHAPED CHOCOLATE ÉCLAIRS
These crisp, heart-shaped pastries filled with a luxurious, vanilla-flavored pastry cream and topped with a decadent ganache are perfect for Valentine's Day or any special celebration. Even first-time pastry makers will have success with this éclair recipe, and master three easy pastry techniques at the same time!
Provided by Chef John
Categories Pastries
Time 4h10m
Yield 4
Number Of Ingredients 18
Steps:
- Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.
- Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.
- Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.
- Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.
- Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.
- Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.
- Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.
- Use a serrated knife to slice the hearts in half horizontally.
- Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.
- Heat cream in a saucepan until simmering.
- Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.
- Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.
- Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)
Nutrition Facts : Calories 823 calories, Carbohydrate 80.1 g, Cholesterol 355.9 mg, Fat 52.7 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 32 g, Sodium 604 mg
CHOCOLATE-CARAMEL DESSERT CUPS RECIPE
Create delicious dessert cups made with graham cracker, chocolate, caramel, pudding, and sliced almonds. This Chocolate-Caramel Dessert Cups look great and taste even better.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 min.
- Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until completely melted.
- Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.
- Spoon 1 Tbsp. crumb mixture into each of 8 dessert cups; top with 2 Tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.
- Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE
This is a recipe I received from my husbands college aged niece Sarah. She made it for a desert after Easter dinner. It's like a huge "Ring Shaped" Chocolate Eclair. We loved it so much, we had to ask for the recipe!
Provided by Ms Delicious Dish
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- On a cookie sheet grease and flour a circle
- approx 7 inches.
- In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
- Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
- Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
- Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
- For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
- Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
- For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.
Nutrition Facts : Calories 312.5, Fat 13.9, SaturatedFat 8, Cholesterol 98, Sodium 397.8, Carbohydrate 43.1, Fiber 0.7, Sugar 16.5, Protein 5.2
More about "shaped chocolate dessert cups recipes"
HOMEMADE CHOCOLATE DESSERT CUPS - MEL'S KITCHEN CAFE
From melskitchencafe.com
5/5 (1)Total Time 25 minsCategory ChocolateCalories 279 per serving
- Blow up 12 balloons, inflating them only to the point that the bottom 1/3 of the balloon will be the perfect size for a chocolate cup. You definitely won’t inflate the balloon to it’s full capacity. Gently wash the balloons with warm water and let them dry completely (to avoid seizing the chocolate with little drops of water). Set the balloons aside.
- Melt the chocolate in a heatproof bowl in the microwave, taking care not to overheat the chocolate or it will seize and harden. If you want to avoid the white “blooming” lines that can appear in dried chocolate, reserve about 2 tablespoons of unmelted chocolate and stir it into the warm, melted chocolate until all the chocolate bits are melted and smooth. This is a quick and dirty way to temper chocolate.
- Take a balloon and press it into the chocolate so the chocolate comes about 1/3 of the way up the balloon. Set the balloon on a lined baking sheet to dry. Once all the balloons have been dipped, allow the chocolate to set in a cool location (like the refrigerator or a cool storage room or non-fumy garage). Don’t discard the chocolate until you have removed the balloons from the cups, in case there is any breakage that can be repaired. Once the chocolate has set, bring the trays of balloons to room temperature and let them sit for 5 minutes or so. You don’t want the chocolate to soften too much, but you want to take the chill off a little bit.
- Carefully snip a tiny cut in the top of the balloon, holding on to the balloon, and avoiding a huge cut (this could cause the chocolate to shatter). The goal is slow and easy here. Let the balloon gently deflate. When it has released all the air, gently press the bottom of the balloon while peeling the balloon away from the chocolate. Again slow and easy. If you use your fingers to press down on the balloon while peeling it away from the edge, it will help the process.
10 BEST CHOCOLATE DESSERT CUP FILLING RECIPES | YUMMLY
From yummly.com
EASY CHOCOLATE DRIZZLED PHYLLO FRUIT CUPS - NIFTY MOM
From niftymom.com
40 OF THE BEST RECIPES FOR SMALL COOKIE CUPS
From thecraftyblogstalker.com
CHOCOLATE MOUSSE CUPS - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
EDIBLE CHOCOLATE CUPS, HOW TO MAKE CHOCOLATE CUPS
From rakskitchen.net
DESSERTS IN A CUP – 10 EASY IDEAS FOR PARTY DESSERTS
From darlingcelebrations.com
MUFFIN TIN CHOCOLATE CHIP COOKIE CUPS - JUST A TASTE
From justataste.com
30 INDIVIDUAL DESSERTS IN A CUP - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
15 BEST DESSERTS IN CUPS - DESSERT CUPS - PRETTY MY PARTY
From prettymyparty.com
FUDGY CHOCOLATE CAKE CUPS - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
EASY CHOCOLATE MOUSSE WITH CHOCOLATE CUPS - FAMILY …
From familyfreshmeals.com
30 MINI DESSERT CUPS IDEAS - TOP RECIPES
From topteenrecipes.com
5/5 (1)Category DESSERTCuisine AmericanTotal Time 15 mins
DELICIOUS DESSERT CUPS RECIPES TO TRY! - COOK CLEAN REPEAT
From cookcleanrepeat.com
CHOCOLATE FILLED COOKIE CUPS - SUGAR SPUN RUN
From sugarspunrun.com
CHOCOLATE CUPS WITH WHIPPED CREAM & FRUITS - COOK WITH MANALI
From cookwithmanali.com
CHOCOLATE FRUIT CUPS- VALENTINE'S DAY DESSERT- NO-BAKE, DAIRY-FREE
From thepeacheepear.com
SHAPED CHOCOLATE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE CHOCOLATE CUPS (WITH VIDEO) - NISH KITCHEN
From nishkitchen.com
43 BEST CHOCOLATE CUP - FILLING IDEAS | DELICIOUS DESSERTS, DESSERTS ...
From pinterest.com
HEART-SHAPED CREAM PUFFS DESSERT - BAKING LIKE A CHEF
From bakinglikeachef.com
CHOCOLATE DESSERT CUPS WITH FRESH BERRIES - PLAIN VANILLA MOM
From plainvanillamom.com
CHOCOLATE CUPS - EDIBLE CHOCOLATE CUPCAKE LINERS - COURTNEY'S …
From courtneyssweets.com
HOMEMADE CHOCOLATE CANDY CUPS - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
CHOCOLATE CUPS RECIPE | SIDECHEF
From sidechef.com
SHAPED CHOCOLATE DESSERT CUPS RECIPE: HOW TO MAKE IT
CHOCOLATE MOUSSE CUPS (EASY DESSERT RECIPE) - THE SHORTCUT KITCHEN
From centslessdeals.com
10 BEST CHOCOLATE CUP WITH FILLING RECIPES | YUMMLY
From yummly.com
CHOCOLATE POTS DE CREME - ERREN'S KITCHEN
From errenskitchen.com
CHOCOLATE CHEESECAKE MOUSSE CUPS WITH BERRY COMPOTE
From barbarabakes.com
18 BEST CHOCOLATE CUP DESSERTS IDEAS - PINTEREST
From pinterest.com
EASY CHOCOLATE PUDDING TRIFLE CUPS - PINT SIZED BAKER
From pintsizedbaker.com
CHOCOLATE MOUSSE CUP HEARTS - VALENTINE'S DAY DESSERTS
From hungryhappenings.com
CHOCOLATE MOUSSE CUPS - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
TEN HEART- SHAPED CHOCOLATE DESSERT RECIPES - THE CURIOUS PLATE
From thecuriousplate.com
MAKE YOUR OWN CHOCOLATE DESSERT CUPS - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
CHOCOLATE MOUSSE CUPS - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
HOW TO MAKE EDIBLE CHOCOLATE CUPS USING BALLOONS!
From supergoldenbakes.com
MINI CHOCOLATE DESSERT CUPS - SUSTAIN MY COOKING HABIT
From sustainmycookinghabit.com
BEST CHOCOLATE MOUSSE CUPS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE MOUSSE DESSERT CUPS - MY HUMBLE HOME AND GARDEN
From myhumblehomeandgarden.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love