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Thursday 23 May 2013

Homemade Chocolate Candy Cups

A few years ago, one of the best things happened in our neighbourhood: a Lindt chocolate outlet store opened. Last month, there was a 50% off sale on all store items and we bought a couple 2.2kg bags of dark chocolate pieces. When there's that much chocolate sitting in the house, the biggest temptation is to just take some and try out recipes. So I tried making some chocolate peanut butter cups and some chocolate ice cream cups.

Chocolate Peanut Butter Cups:
Filling Ingredients:
  • 2 tbsp peanut butter (preferably slightly hardened chunks from the bottom of natural peanut butter jars)
  • 2 tbsp sour cream
  • 2 tbsp honey
  • 1/2 tsp instant coffee
  • 1/4 tsp salt
Shell: ~ 2 oz Dark chocolate
Materials: Twelve ~1 inch diameter paper liners

Melt chocolate in the microwave using 10 second bursts, and stirring in between. Spoon a teaspoon into each paper liner and coax to the edges using a small spoon or toothpick. Stir mixed filling ingredients and place in a piping bag (or plastic bag with a corner cut off) and pipe into the centre of the paper liner on top of the chocolate. Pour enough chocolate on top to cover the peanut butter filling, allow chocolate to re-solidify at room temperature and place into the fridge until ready to serve. 

Peanut butter fillings

Chocolate peanut butter cups. Just have to wait for these to firm up

Chocolate Ice Cream Cups:
Filling Ingredients: 
  • 1/3 cup whipped cream
  • 1 tbsp melted dark chocolate
  • 1 tsp sugar
Shell: ~ 2 oz dark chocolate
Materials: Twelve ~1 inch diameter paper liners

Melt chocolate in microwave using 10 second bursts, stirring in between. Spoon a teaspoon into each paper liner and coax chocolate all the way up the edge of the paper liner using a toothpick. Add more chocolate if needed to keep a thin but consistent layer all around. Place liners into the fridge to let the chocolate solidify and cool down. For the filling, fold sugar and melted chocolate into the whipped cream and spoon or pipe into the cooled chocolate shells. Place into the freezer to let the filling firm up before serving.

Frozen chocolate ice cream cups. There's a bit of frost on the surface of the ice cream. 

The truffle-y ice cream centres and thin crisp (from the freezer) chocolate shell make these such an enjoyable treat

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