It 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.
- 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
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.
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.
For Ganache Filling
- 9 ounces semisweet chocolate (62 percent), chopped into small chunks
- 2 cups heavy cream
- 1/4 teaspoon cinnamon
- Put chocolate in a large metal bowl.
- In a small saucepan, combine cream and cinnamon, heat cream just to a boil.
- Pour heated cream mixture over chocolate.
- Stir slowly and continuously until chocolate is melted and creamy*.
- 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.