Serves: 24
Total Calories: 106
* "A decorative foil box or a small serving tray would be a lovely way to present these special treats. Place chocolate cups in gold foil petit four cups. Fill with piped Chocolate Filling or leave empty for liqueurs. Include a small bottle of liqueur if giving empty chocolate cups." Chocolate Cups In a small saucepan over low heat or in a microwave oven, melt chocolate. Using a thin paintbrush (available at craft stores), spread chocolate thickly and evenly over inside of petit four cups (be careful to cover entire surface). Turn cups upside down on a baking sheet and refrigerate 1 hour or until set.
Meanwhile prepare Chocolate Filling. When cups are set, use the tip of a sharp paring knife to begin peeling paper away from chocolate. Gently pull paper cups off, handling lightly (the warmth of your fingers can melt the chocolate). Return chocolate cups to baking sheet.
Fill a piping bag fitted with a star tip with Chocolate Filling. Pipe into cups. Refrigerate. These should be given within 24 hours. Empty chocolate cups can be made ahead and stored in a cool, dry place.
Chocolate Filling
In a small heavy saucepan over low heat, melt chocolate, stirring frequently cool.
In a small mixer bowl at medium speed, beat butter until fluffy. Gradually beat in sugar, scraping bowl frequently, until well blended. Beat 2 minutes longer or until mixture is very fluffy and pale.
Add vanilla. Beat in water, 1 tablespoon at a time, scraping bowl and beating well after each addition. Beat 1 to 2 minutes longer or until sugar is dissolved. Slowly add melted chocolate and beat just until well blended. Refrigerate 30 minutes or until of firm spreading consistency.
*Use mint, rum, or orange extract if you prefer.
This Chocolate Cream Cups recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
