Best 6 Chocolate Leaf Cups Recipes

CHOCOLATE LEAVES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with waxed paper or parchment paper..
• Place the candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
• Dip the paintbrush in the melted candy coating and brush a thick layer of chocolate on the underside of the leaf. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of candy coating-if it's too thin, the chocolate leaf will crack when you to remove it.
• Set the leaf, chocolate side up, on the waxed paper, and repeat with the remaining leaves. You can use different colors of candy coating to make a variety of leaves, if you'd like.
• Once all of the leaves are covered with chocolate, refrigerate the tray to set the coating, for about 20 minutes.
• When the chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
• If you'd like to give your leaves a metallic shine, use luster dust to decorate them when they're finished. Dip a clean, dry paintbrush in luster dust, and brush a thin layer of dust along the edges. For a more dramatic look, brush a layer of dust over the entire leaf.

EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY

Steps:

• Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
• Fill a 12-cup muffin tin with water.
• Place a popsicle stick into each muffin cup.
• Freeze until solid.
• In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
• Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
• Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
• Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
• Fold in the remaining cup of whipped cream with a spatula. Set aside.
• Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
• In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
• Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
• Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
• Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
• Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
• Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
• Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
• Enjoy!

CHOCOLATE CUPS RECIPE

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!

CHOCOLATE CUPS

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.

CHOCOLATE CUPS WITH CHOCOLATE MOUSSE

Steps:

• For cups:
• Line 10 muffin cups with paper liners. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes
• Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
• For mousse:
• Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.
• Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.
• Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

CHOCOLATE LEAF COOKIES

Steps:

• Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 min.
• Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag.
• Heat oven to 375ºF. Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
• Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.