Chocolate cups are wonderful petits fours that can be filled with anything you can put in a pastry bag. Preparing them is a little more complicated than praline making because you fill them after removing them from the molds. I make them slowly and patiently, in the wee hours of the night, when everything around me is calm and quiet and I have the best chances of producing perfect, unbroken cups
- 35 cups ServingsServings
- 10½ ounces bittersweet or white chocolate
- 10½ ounces bittersweet chocolate
- 2 tablespoons margarine
- 1 (8-ounce) container non-dairy whipped topping
- 1 tablespoon grated orange zest
- 2 tablespoons good-quality orange liqueur
- Chopped pistachio
- Pomegranate seeds
1. Prepare the cups. Melt chocolate. Pour into a special mold made for chocolate cups in the shape of your choice, filling molds to the top. Wait 2 minutes and turn mold over to drain off excess chocolate (the chocolate needed to create the cup will remain in the mold, while the interior spills out). Clean the surface of the mold with a spatula and freeze for 10 minutes. Very carefully remove the cups from the molds.
2. Prepare the chocolate orange cream. Melt chocolate and margarine in microwave. Add non-dairy whipped topping and beat with a handheld whisk until a smooth, shiny cream forms. Add liqueur and orange zest. If cream hardens while you’re working with it, return it to microwave to re-melt it.
4. Let cool until set and pipe cream into chocolate cups. Garnish with pistachios or pomegranate seeds.
Tip: Because the cups are hollow, they are extremely fragile. For sturdier cups, pour a second layer of chocolate into the molds once the first layer has hardened. These cups are less elegant and not as professional looking, but they have a better chance of surviving unharmed.
Tip: For a white filling, you can use dairy white chocolate and heavy cream. There is no need to pipe that cream. Simply pour it carefully into the chocolate cups.