Candy Recipes

Chocolate Truffle Cups

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Yield: 6 servings

Ingredients

  • 5 ounces white chocolate baking bar
  • 3 tablespoons ground toasted almonds
  • 6 ounces semisweet chocolate, broken up
  • 1/2 cup plus 3 tablespoons heavy cream, divided
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 egg yolk, slightly beaten
  • 6 pieces chocolate or white-chocolate lace dessert decorations for garnish,* (optional)

Instructions

  1. For cups, arrange 6 foil cupcake liners in muffin tins for support. In inverted cover of a TupperWave™ Stack Cooker, place white chocolate baking bar. Microwave on HIGH for 1 1/2 minutes until bar begins to melt. Stir to melt completely, then stir in almonds. Spoon one rounded tablespoon of the mixture into each of the 6 cups. Using a Tupperware Sandwich Spreader, spread mixture evenly on bottoms and up sides of cups.
  2. Chill cups until hardened, about l hour.
  3. While cups are chilling, prepare filling: Place egg yolk in a Thatsa™ Bowl Jr.
  4. In a TupperWare™ 3 quart casserole, place the semisweet chocolate, 1/2 cup heavy cream and the butter. Microwave on HIGH 2-3 minutes until chocolate is melted and mixture is hot (do not let it boil). Using a Tupperware Double-Sided Spatula, gradually stir about 1/2 of the hot chocolate mixture into the egg yolk. Return all the egg yolk-chocolate mixture to the casserole and cook on MEDIUM (50% power) for 30 seconds to 1 minute until mixture is just hot. Stir in the remaining 3 tablespoons heavy cream.
  5. Cover and chill until mixture is smooth and thickened, about 1 1/2 hours, stirring occasionally. (If butter separates out, it will blend again when mixture is stirred.)
  6. With electric mixer at medium speed, beat the chilled chocolate mixture until light and fluffy, about 2 minutes. Spoon or pipe the chocolate mixture into the chilled candy cups.
  7. Chill filled cups 2 to 24 hours.
  8. To serve, let cups stand at room temperature 15 minutes.
  9. Garnish, if desired with lace decorations.

Nutrition

Per serving: 452 cal.; 5g pro.; 35g fat; 32g carb.; 88mg sodium

Attribution

Posted by JBic at Recipe Goldmine 11/20/2001 7:42 pm

Source: Tupperware


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