Tuesday, January 11, 2011

Ganache-Filled Chocolate Cups

DSC_0004It was hard to make PRETTY chocolate cups. When the cups were finally hardened, I wanted to cry and throw them away before making ganache filling. They were not up to my standards!  They were embarrassing  to post on my blog!  After I calmed down a bit, I thought I put so much effort already, let’s finish it. I could throw away after that if I hate it.

So this recipe is definitely for people whom have lots of time and patience.

Chocolate cups


  • Candy thermometer,
  • 10 silver foil mini baking cups-turn baking cups inside out, so that foil-side is on inside, and reshape without straightening pleats.


  • 9 ounces semisweet chocolate(62  percent) broken into small pieces
Tempering chocolate

Fill a medium sauce pan with 2 inches water: bring water to simmer. Fill a large metal bowl  with ice and cold water, set aside.

Put 2/3 of the chocolate into metal bowl fitted with a candy thermometer. Set bowl over but not touching the simmering water, and, stirring occasionally, heat until chocolate reaches 115F. Remove bowl from heat, add remaining chocolate and put the bowl in the ice bath, stirring constantly until temperature reduces to 84F. Return bowl over simmering water and heat again until temperature reaches 89F.DSC_0095

Remove bowl from heat and immediately pour 1 generous tablespoon chocolate into 1 prepared baking cup. (My bad. I used regular size baking cups. Should have been mini ones) Quickly turn cup to evenly coat inside then put on prepared baking sheet, chocolate lined side down – repeat with remaining cups (2 cups are extra in case of breakage). Let cups set at very cool room temperature until chocolate is fully hardened, about 6 hours.DSC_0096DSC_0098DSC_0099

For Ganache Filling

  • 9 ounces semisweet chocolate (62 percent), chopped into small chunks
  • 2 cups heavy cream
  • 1/4 teaspoon cinnamon
  1. Put chocolate in a large metal bowl.
  2. In a small saucepan, combine cream and cinnamon, heat cream just to a boil.
  3. Pour heated cream mixture over chocolate.
  4. Stir slowly and continuously until chocolate is melted and creamy*.
  5. Let cool to room temperature then fill the chocolate cups to just beneath rim. Chill in refrigerator until filling is set.

Dust cups with cocoa powder. Top with whipped cream or vanilla ice cream if you like.

* I discovered that this tastes good like CACAO’s cinnamon drinking chocolate. Yum.

This makes more than enough for filling the cups. I was able to find something to do with it…

mark @ no recipe posted a great looking chocolate pudding recipe other day. I will try that next time.


  1. A lot of times with Mariko's deserts the ugliest looking ones taste the best. I've often wondered how many culinary masterpieces never get served just because they don't look good on a plate. Your chocolate cups look great and I'm sure they were delicious too.

  2. The photography makes up for any imperfections. And the pretty plates.

  3. Though they aren't gorgeous, I bet they taste amazing! I've found those plastic candy molds make the best cups. They are most uniform that way too. Thanks for sharing!

  4. Looks like quite the delicious project to tackle. ;) This would definitely fill my craving for chocolate.

  5. Who cares what they look like. How can anything chocolate be ugly anyway?

  6. Thanks all for delicious comments.
    Colleen, Thank you for noticing the plate(blue Danube). I spent small fortune on the whole set and more. My children will inherit them Ha Ha!,,, or they can sell them on ebay after I'm gone.

  7. Wait, you mean they're valuable?
    Ha. Had no idea.
    I think it looks great. I want to make it with peanut butter ganache, however.

  8. Don't be so hard on yourself! I would pull all my hair out trying to make these, I think they look yummy.

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