Beautiful and Edible Dessert Cups

Beautiful and Edible Dessert Cups

These sophisticated little chocolate containers can be filled with pudding (custard), ice cream, various flavours of mousse or seasonal berries and whipped cream.

In the top of a double boiler, over hot (not boiling) water*, melt 2 teaspoons (30g.) butter together with 6 oz. (175g.) finely chopped semi-sweet (plain) or milk chocolate (chocolate chips can also be used), stir occasionally until smooth and shiny.

Line a muffin tin with aluminum foil cupcake cups. Using a pastry brush, coat the insides of the cups with the melted chocolate. Chill until firm (about 1 hour).

Working carefully and quickly, peel the foil paper cups away from the chocolate cups. Gently put the chocolate cups back into the muffin tin and fill with your desired filling. Chill until ready to serve.

Using mini-muffin pans and mini cupcake aluminium foil cups, this recipe will make 30 mini cupcake cups.

*Or use the microwave method: Place the chocolate in a bowl and microwave on HIGH for 2 minutes or until almost melted, stir halfway through time. Remove from microwave and stir until completely melted.

Homemade Chocolate Candies

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Beautiful and Edible Dessert Cups – Short And Sweet Recipes

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