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Love is in my Tummy

Plant-based flavor

March 3, 2013 By Tina Dawson Leave a Comment

Chocolate cups

I read about serving ice cream and dessert in edible cups and it was a very intriguing idea. But I never got around to making these until today. I was out of ideas about what to make this weekend, so I went with these!

Chocolate Cups

You will be needing

-Paper/foil Muffin cups
-Chocolate
-Cling film/Foil paper
-A pastry brush

Method

-Line any mould (glass/metal) with cling film or foil.

-Chop the chocolate into tiny bits. Melt it in a double boiler (Bowl of water over a stove with a larger bowl fit snugly over it). Take care to not over-heat the chocolate.It hardly takes 2-3 minutes if you stir continuously.

– Brush the insides of the paper muffin cups with the molten chocolate. Let it set (refrigerate if needed) and then brush on a second layer of chocolate. If the chocolate hardens during the waiting time, you can re-melt it over the double boiler.  Let it set in the refrigerator while it sits inside a muffin tin so it holds its shape.

-Alternatively you can draw squiggly patterns by trickling chocolate over the muffin tins lined with cling film.  Or instead of brushing the paper muffin cups, you can dip the metal muffin tin into the chocolate.
-Let set completely, and store frozen.When needed, peel off the paper muffin cup/cling film and use to serve your ice cream!!!

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  • Amaretti – Italian Almond MacaroonAmaretti – Italian Almond Macaroon
  • Coconut Kinako DangoCoconut Kinako Dango
  • Magnolia Bakery Chocolate CupcakesMagnolia Bakery Chocolate Cupcakes

Filed Under: All Recipes, Uncategorized Tagged With: Dessert, Inspired by food

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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