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Makes 12 large muffin cups

Ingredients

  • 20 ounces dark chocolate, grated

Filling:

  • ½ cup chocolate covered coffee beans, chopped medium
  • ½ cup heavy cream whipped
  • 1 teaspoon vanilla
  • 2 tablespoons Baileys Liqueur
  • ½ cup cream cheese, softened

Tools:

  • 12 hole muffin tray
  • 12 muffin liners
  • 1 silicon pastry brush (or a natural dye free paint brush)

Directions

  1. Line muffin tray with liners.
  2. Grate the chocolate into small shavings, and place 1/4 of the shavings into the top of a double boiler.
  3. Over very low heat, begin to melt your chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.
  4. As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.
  5. Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.
  6. Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).
  7. Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.
  8. If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.
  9. Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.
  10. In the meanwhile prepare the filling:
  11. In a cold glass bowl, whip the heavy cream and vanilla until soft peaks form.
  12. In a separate bowl, cream together cream cheese and Baileys.
  13. Fold in whip cream and cream together until smooth.
  14. Remove chocolate cups from freezer.
  15. Sprinkle each chocolate cup with 1/2 teaspoon of chocolate covered coffee beans.
  16. Spoon 1 heaping teaspoon of cream cheese mixture into chocolate cups and use the back of spoon to press down and make even.
  17. Top with 1 Tablespoon of melted chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are no gaps.
  18. Garnish with chopped chocolate covered coffee bean pieces while the chocolate is still soft and transfer entire muffin tray to freezer for 5-10 minutes to harden.
  19. Remove and enjoy.
  20. Store in airtight container in fridge or freezer.

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torsdag 24. august 2017 01:12