Monday, December 12, 2011

Chocolate Cup Recipe

Buy them pre made if you want OR to make them yourself....................

Utensils & Ingredients:
Silicone cup cake moulds – I got mine from Big W, I have regular cupcake (7cm diameter at top & 3.5cm deep) & mini cup cake (5cm diameter at top & 2cm deep) ones.

Saucepan x 1
Heatproof bowl x 1
Small Spatula x 1
Desert spoon x 1
Baking Tray x 1

To make 8 big cups or 12 mini cups

Chocolate 200g (I used Lindt Special Dark Cooking Chocolate)

1. Put your silicone moulds in the freezer for ½ hour.

2. Get out a baking tray & cover with with Glad Go between (or glad wrap would also do the trick).

3. Place a saucepan on cook top ½ filled with water & bring to boil, then turn down to simmer.

4. Put chocolate in a metal or ceramic bowl & put on top of saucepan so heat melts chocolate. DO NOT get any water in the chocolate! Mix with a metal spoon until melted.

5. Remove chocolate from heat (& turn off heat source); allow the chocolate to cool for 5 minutes (will thicken back up a bit).

6. Get your moulds out of the freezer & using the desert teaspoon, pour some melted chocolate around the sides of the mould, rotating the mould until the sides are covered. You will get chocolate all over your fingers.

7. Place right side up on the tray. Repeat until you have done all your moulds.

8. Place in the freezer for 10 minutes to set.

9. Remove from fridge/freezer & then using a small spatula, coat the walls of the mould only & place back on tray upside down.

10. Put back in fridge/freezer til set, 20 minutes should be OK or overnight if you are sick of the sight of them!!!

11. Gently prise the mould where you can grab hold of it away from the side of the wall of the cup. When you have enough to grip properly, place the mould upside down & peel the rest of the mould off. This should help to stop the walls from breaking.

12. Place in a container in the fridge until you are ready to use them (could do this a week in advance if you have the fridge space).

The Filling:

#Mascarpone Cheese x 200g (can use 1/2 whipped cream, 1/2 cheese if you like)
#1 Tablespoon of Caster Sugar (or to taste)
#Rind (micro planed) & Juice of 1 x Lemon (to taste)
#Electric Mixer (or hand held with a bowl)

1. Using an electric mixer, whip cheese with lemon rind & juice to taste for approximately 1 minute.

2. Spoon into chocolate moulds filling to approximately 2/3rds - 3/4.

3. Place back into the fridge until you are ready to serve by adding the blueberries & raspberry coulis.

The Toppings:

#150g Blueberries

Spoon on top of the Mascarpone cheese to fill the cups.

Raspberry Coulis:

Can be made up to 3 days in advance.....

#100g Raspberries
#1 x Tablespoon Caster Sugar (or to taste)
#Balsamic Vinegar OR Lemon Juice to taste (approximately 1 Tablespoon of either)

1. Blend all ingredients to taste approximately 2 – 3 minutes until sugar dissolves. I prefer a good aged balsamic vinegar & like the raspberry coulis to be tarter than the cheesy lemon mixture as the chocolate is very rich.

2. Pass through a fine sieve to get rid of the raspberry seeds.
Pour over the blueberries. If doing individual serves, you can pour some into the bowl/plate as well for effect.

Mint x 1 bunch.
Pluck off pairs of the smaller leaves & place onto of the dish.

Bon Appetite!!!

You'll have to use your imagination here, as I forgot to take a pic of the finished platters. This is the only one I broke so gave it to plumbing boy as a sampler. I'd not yet bought the mint & I defrosted the blueberries in the microwave for this one only & I didn't check the temperature (what not to do!!!) & you can see where they have melted the sides of the cup!!! This one is a bit leaky, but imagine it filled to the brim with blueberries with the coulis on top & the mint spring.............

There were 40 people at the party, & I made 9 large & 40 small: they were all gone in 15 minutes so I'd say they must have tasted OK!

As I said in a previous post, the party was for one of our God daughters who is off to France on a school exchange for 6 weeks. On Saturday we went to the airport to see her off. There were 30 kids from her school going & 30 from another on the same plane so there were kids everywhere! She was fairly nervous, but she ended up being the one to console a couple of her friends who were in tears, bless her! She's a lucky duck to be off on such a marvelous adventure @ 16. I hope she has a white Christmas!


Ute said...



Too fkn hard for me. But I am impressed, lots! :o)

AlleyCat said...

thanks mate :0)

They're not actually that hard to make, just lots of bits.

You could do the chocolate Monday, the coulis Wednesday, the lemon cheesy Friday & assemble & eat on Saturday :0)

I'd make em & bring em over for ya if I lived closerer.....i don't think they'd survive aust post!

Chris H said...

How evil can you be to post such an amazing looking dessert!
I AM NOT going to make them... I am not... I am not... maybe if I keep telling myself that it will work?

I hope your niece has a wonderful WHITE Christmas.

Epic Fail said...

OK cooking, I can't do that. But I sure can eat them. They look awesome!