Yay, I can blog again!
I got this recipe from my most talented friend Heidi, who makes amazing food. These are yummy, but quite rich and sweet. I'm going to make them for a Christmas party with my friends from high school.
Chocolate Cups Ingredients:
1 cup real semi-sweet chocolate chips
10 (2-inch) foil baking cups
Filling Ingredients:
1/2 cup milk
24 large marshmallows
1/8 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon peppermint extract
6 drops red food color
1 cup Heavy Whipping Cream
1/3 cup crushed starlight peppermint candies, reserve 1 tablespoon
Melt chocolate chips over low heat in 1 quart saucepan, stirring occasionally, until chips are melted (4 to 5 minutes). Place 10 baking cups in muffin pan. Using pastry brush, coat inside of each cup evenly with melted chocolate to about 1/8 inch thick, bringing coating almost to top of cup but not over edge. Refrigerate until firm (at least 30 minutes).
Meanwhile, combine milk and marshmallows in 2-quart saucepan. Cook over low heat, stirring occasionally, until marshmallows are melted (8 to 12 minutes). Remove from heat; stir in salt, vanilla, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon (about 40 minutes).
Meanwhile, beat whipping cream in medium bowl at high speed, scraping bowl often, until stiff peaks form. Stir marshmallow mixture until smooth. Gently stir marshmallow mixture and crushed peppermint candies into whipped cream. Spoon 1/3 cup marshmallow whipped cream mixture into each chocolate cup. Refrigerate until set (at least 2 hours).
Carefully remove foil liners from chocolate cups. To serve, sprinkle with reserved 1 tablespoon crushed candies. Store refrigerated.
TIP: Stirring marshmallow mixture occasionally during chilling will help prevent separation of mixture.
6 comments:
ooh, those look yummy! I just might have to give that a try for a party.
Yum. I am going to add these to my cookie exchange party menu. I think I'll try to make them smaller, though, if I can find mini foil liners.
Ok, so after making these yesterday, here's my updated info. I did use mini liners, not foil but paper. My friend who gave me the recipe said the foil liners are easier to peel off, but paper works too as long as you don't brush your chocolate all the way up to the top. Leave a gap so that you can peel the paper off. This was my first time making them, and I didn't make the chocolate quite thick enough, because it kept breaking when I peeled the liner off. Also, the house that my party was at was very warm, and the chocolate melted. So leave 'em in the fridge until you're ready to serve.
Also, my friend has made these with different flavors other than peppermint, which I think would be good to try. I'll have to get specifics and post them later.
Ok one more comment. The recipe says that this will make 10 2-inch cups, but I made 24 mini cups and almost a dozen 2-inch cups with just a bit leftover.
Ruth is a comment hog, but I love her just the same.
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