Chocolate Pastry Cups Food

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CHOCOLATE CUPS



Chocolate Cups image

Compliments of Taste of Home. You need about 1 inch foil or paper cupcake cups ( these little suckers are SMALL compared to the regular sized cups). Can usually be found at a party or dollar store. You will also need a small flat never used paint brush or pastry brush. They say to add a dollop of whipped cream and then float on top of hot chocolate. I'm thinking that you could whip up a Butterscotch (or other) pudding and place inside or place sliced strawberries with whipped cream on top. Why not get even more creative and place maraschino cherries inside with a syrup and whipped cream. Let me know what you've done.

Provided by Carmen B.

Categories     Kid Friendly

Time 1h30m

Yield 16 cups

Number Of Ingredients 3

1/2 cup semi-sweet chocolate chips
1 teaspoon shortening
1 inch cupcake liners (aluminum foil or paper)

Steps:

  • In a microwave safe bowl, melt chocolate chips and shortening for 1 to 2 minutes, stirring until smooth.
  • With the brush, spread the chocolate mixture on the inside (bottom and sides) of the foil or paper cups. Place on a baking sheet. Refrigerate until firm; about 45 minutes.
  • Just before assembling, remove the foil or paper cup.
  • Fill with desired filling.

Nutrition Facts : Calories 27.5, Fat 1.8, SaturatedFat 1, Sodium 0.6, Carbohydrate 3.3, Fiber 0.3, Sugar 2.9, Protein 0.2

CHOCOLATE PASTRY CUPS



Chocolate Pastry Cups image

One of my favorite recipes from Mom! Super simple chocolate filling scooped into pastry cups, topped with whipped cream and served chilled. Truly a dessert for ANYONE at ANY AGE! (Variations included)

Provided by MrsKnox2016

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 3

frozen puff pastry shell
3 1/2 ounces chocolate pudding, prepared
whipped topping

Steps:

  • Cook pastry cups according to package directions. Remove from pan and let cool.
  • When cooled, remove circular "tops" with a fork and save. Remove enough "top" so that 3/4 of the cup is hollow.
  • Spoon chocolate pudding into the cup just until it's level with the rim.
  • Place in fridge loosely covered until serving.
  • Serve with a scoop of whipped topping on top.
  • **This is just as good prepared with lowfat/fat free products.
  • **For a fruit cup, mix 1 block cream cheese, with 1/2 cup whipped topping and powdered sugar to taste. Place two tablespoons mixture into cup, then top with sliced fresh fruit of your choice. Melt 1/4 cup of your favorite jam and drizzle entire cup with melted jam.
  • **For the chef only: since you made them, you get to eat the best part -- the "tops"! Use them to scoop up the extra pudding!

Nutrition Facts : Calories 17.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 18.4, Carbohydrate 2.8, Sugar 2.1, Protein 0.2

CHOCOLATE CUPS RECIPE



Chocolate Cups Recipe image

Chocolate Cups are delicious edible containers, perfect for serving candy, ice cream, mousse, and so much more. Learn how easy they are to make.

Provided by Elizabeth LaBau

Categories     Dessert

Time 40m

Yield 48

Number Of Ingredients 3

12 ounces chocolate candy coating (or chopped chocolate)
Small candy cups (preferably the foil variety)
Small, clean paint brush (optional)

Steps:

  • Gather the ingredients.
  • With the help of a spoon, fill each candy cup to the brim with chocolate.
  • Allow the chocolate to sit for a few minutes, just until it starts to set around the edges.
  • Then grasp each candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup.
  • Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
  • Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
  • Enjoy!
  • Fill a cup about a quarter of the way full of chocolate, then use a paintbrush to paint the chocolate up the sides of the cup to the top.
  • Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.
  • Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
  • Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
  • Enjoy!

Nutrition Facts : Calories 38 kcal, Carbohydrate 4 g, Cholesterol 2 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 4 g, Fat 2 g, ServingSize 48 candy cups (48 servings), UnsaturatedFat 0 g

CHOCOLATE CUP



Chocolate Cup image

Make and share this Chocolate Cup recipe from Food.com.

Provided by Benny K.

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 2

1/4 cup white chocolate chips
1/4 cup dark chocolate chips

Steps:

  • You will need two cupcake liners.
  • Place 1/8 of the white and 1/8 of the dark chocolate chips in each of the cupcake liners.
  • Place the cupcake liners inside a microwave safe cup.
  • Microwave one cup at a time for 20 seconds stir then another 30 seconds stir.
  • Stir evenly until a light brown color.
  • Place in freezer for about 10 minutes.
  • Enjoy your chocolate cup.

Nutrition Facts : Calories 215.3, Fat 13.1, SaturatedFat 7.8, Cholesterol 4.5, Sodium 21.4, Carbohydrate 26, Fiber 1.3, Sugar 24, Protein 2.1

BERRY & CREAM CHOCOLATE CUPS



Berry & Cream Chocolate Cups image

These cute chocolate cups are fun and easy to make ahead of time. They're yummy heaped with cool pastry cream filling-or you can spoon in ice cream or mousse. -Amy Blom, Marietta, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 9

1 package (12 ounces) dark chocolate chips
2 ounces cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups whole milk
2 large egg yolks, lightly beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups thinly sliced fresh strawberries

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over the bottoms and up the sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm., In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled., Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.

Nutrition Facts : Calories 249 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 31mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE PASTRY TORTE



Chocolate Pastry Torte image

I first made this for my DD, who is a major choco-holic, for her 16th birthday; she was one happy camper and we all enjoyed it very much. Recipe is from Southern Living and the blurb accompanying it reads: "...six layers of chocolate-y delight...mounded with whipped cream and sprinkled w/ nuts..." Definitely an impressive and delicious dessert!

Provided by Impera_Magna

Categories     Dessert

Time 1h15m

Yield 9-12 serving(s)

Number Of Ingredients 9

2 (4 ounce) packages sweet baking chocolate
1/2 cup sugar
1/2 cup water
1 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
1 (11 ounce) package pie crusts (sticks)
2 cups whipping cream
chopped pecans
chocolate curls (optional)

Steps:

  • Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
  • Blend in vanilla; allow to cool to room temperature.
  • Prepare piecrust according to package directions, omitting water.
  • Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
  • Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
  • Bake at 425 degrees for 5-8 minutes.
  • While layers are still warm, trim to even edges if desired.
  • Let cool; then run the tip of a knife under edges to loosen.
  • Lift carefully, transfer to wire cake rack.
  • Whip cream to soft peak stage; fold in remaining chocolate sauce.
  • Spread chocolate cream between layers and over top.
  • Chill overnight or at least for 8 hours.
  • Top w/ chopped nuts and/or chocolate curls.
  • Makes 9-12 servings depending on how many chocolate lovers you're serving!

Nutrition Facts : Calories 518.8, Fat 38.9, SaturatedFat 19.9, Cholesterol 72.5, Sodium 191.8, Carbohydrate 42.5, Fiber 2.6, Sugar 24.3, Protein 4.1

CHOCOLATE PASTRY DOUGH



Chocolate Pastry Dough image

Provided by Molly O'Neill

Categories     dessert

Time 2h15m

Yield Pastry for 8 individual tarts

Number Of Ingredients 8

1 cup plus 3 tablespoons sifted powdered sugar
2 cups minus 2 tablespoons sifted pastry flour
1/3 cup almond flour (see note)
2 1/2 tablespoons cocoa powder
1/4 teaspoon vanilla powder (see note)
1/2 teaspoon fine sea salt
9 tablespoons cold, unsalted butter
1 large egg, lightly beaten

Steps:

  • Combine the sugar, pastry flour, almond flour, cocoa, vanilla powder and salt. Cut in the butter until the mixture resembles coarse sand. Stir in the egg until the dough just comes together. With floured hands, gather the dough into a ball, divide in two and form thick disks. Wrap in plastic and refrigerate at least 2 hours and up to 3 days.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 9 grams, Sodium 108 milligrams, Sugar 15 grams, TransFat 1 gram

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