I have always loved the idea of edible chocolate cups. They are easy to prepare and look cute as well. I am sure this concept was invented by some chocoholic, like me, who thought it unnecessary to use any other material to make cups. So how would you like chocolate cream in truffle cups garnished with grated chocolate? Now, thats a lot of chocolate for one bite 🙂
Although we do use eggs in many dishes I some how dont like the taste of egg in frozen desserts as it takes overpowers the entire flavor. That is why I usually use the vegetarian alternative called agar agar or china grass. It doesn’t alter the taste and has that creamy consistency we look for in desserts. You can also try filling your chocolate cups with chilled whipped cream blended with your favorite fruit, like mango or strawberry.
Get your kids to help you try this during summer holidays. Some amount of excitement is guaranteed. The downside is that they wont be able to wait for it to set.
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RECIPE FOR CHOCOLATE TRUFFLE CUPS
For the filling
- 2 tablespoons semi-sweet chocolate chips
- 4 tablespoons fresh cream
- sugar (optional, based on taste)
- 2 tablespoons china grass or agar agar
- 3/4 cup water
- Melt the chocolate chips over a double boiler.
- Whisk in fresh cream and continue to stir till the mixture comes together.
- Taste the cream and add sugar, if required.
- Separately heat 3/4 cup water. Melt the china grass into it. Cool the mixture till it is slightly warm and sieve it into the chocolate cream. If you cool it too much it will begin to set. Alternately, if its too hot the cream will spilt. So, it should be just warm.
For the Chocolate cups :
Melt 2 cups of chocolate chips on a double boiler. Once molten, cool the chocolate down a bit and re-heat it. This procedure is called tempering. Once the chocolate is tempered, pour it into silicone molds and spread it around. Freeze these molds. You can gently peel off the mold after an hour or so. The chocolate cups should be returned to the fridge immediately. Then the chocolate cream mixture should be poured into the cups. This should be done only once the mixture is completely cooled down otherwise the cups with melt and break. Return the cream- filled cups back to the freezer immediately. You can shift them from the freezer to the fridge, once set.