Best 6 White Chocolate Lace Cups Recipes

CLASSIC CHOCOLATE CUPS

Steps:

• 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.
• 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.

WHITE CHOCOLATE LACE CUPS

Steps:

• Line a muffin tin with a piece of aluminum foil for each cup. Place in freezer for 5 minute.
• Microwave chips in a small microwaveable bowl until chips are melted. (This can be done on a double boiler too).
• In prepared muffin cups, place a heaping teaspoon of melted chocolate and coat the bottoms and up the sides. Freeze 5-10 minutes.
• Carefully remove chocolate foil cups from pan. Peel off and discard foil.
• Spoon Whipped Topping into chocolate cups and top with fruit.

WHITE CHOCOLATE LACE CUPS

Steps:

• Line each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.
• Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently zest off and discard foil.
• Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.

WHITE, MILK, AND DARK CHOCOLATE DESSERT CUPS

Steps:

• Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt. Place the cookie sheet in the refrigerator. To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass. Fold it over the rim, stuffing the excess inside the glass. This will make loose pleats around the glass. Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it. Make extra molds in case you have breakage.
• Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be. Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator. Allow to chill and harden for 1 hour or more.
• Remove the glasses from the refrigerator one at a time. Use a sharp scissors to trim around cellophane just below the rim. Try to avoid touching the chocolate with your fingers, as it will melt instantly. Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass. Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup. Snip off the excess cellophane.
• Place the cup back in the refrigerator for now while you trim the rest of the cups. Once they're all trimmed, remove them one at a time. Keep in a covered container to avoid condensation until ready to use. Fill with mousse, pudding, fruit, ice cream, or any cold item you desire.

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!

WHITE CHOCOLATE BERRY CUPS

Steps:

• Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner.
• Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted).
• Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries.
• Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate.
• Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size).
• Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.