Classic Chocolate Cups
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 212
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 16
- Total: 4 hr 35 min (includes cooling and setting times)
- Active: 20 min
Ingredients
1 pound good milk chocolate, chopped
1 cup good-quality semisweet chocolate chips
6 chocolate-covered espresso beans
Colorful sprinkles, for topping
Chopped toffee bars, for topping
6 Sugared Orange Peels, recipe follows
Sugared Orange Peels:
3 oranges
2 cups sugar
Directions
Special equipment:
24 paper candy cups- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
Sugared Orange Peels:
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.