I was thrilled to find a little chocolate cup mold and couldn’t wait to try it out. These were just right to fill with whipped fudge and top with a little garden. I found the Belgian chocolate twigs at Cost Plus World Market.
Temper your favorite dark, semi-sweet, or milk chocolate in a double boiler. Fill the cups, and gently tap on the counter to eliminate air pockets. You can cool them in the frig for a couple of hours.
While your cups cool you can make your whipped fudge to fill the cups.
Dip the top lip of each cup in melted chocolate and dip into your decorations. I used spring green Jimmies. Spoon your delectible whipped fudge into a piping bag fitted with a number 1M tip and fill'er up!
Top with pretties and enjoy!
You will need the following:
Silicone 4 cup mold, 1-1/2" diameter x 2" high
Piping tip #1M
1 cup chopped chocolate or pieces (I used Guittard Semi-Sweet chips)
Melt chocolate in a double boiler, stir occasionally. When candy reaches 120 degrees remove
from heat and allow the mixture to drop to 90 degrees, stir, then pour into the molds. Cool overnight or for 2 hours in the refrigerator.
Whipped Fudge Filling
1 cup chocolate pieces
3/4 cup heavy cream
1/3 cup light corn syrup
Place chocolate in a metal mixing bowl.
Gently whisk the cream, and corn syrup together in a small saucepan over medium/low heat. Bring mixture to a boil and pour over the chocolate. Stir until completely mixed. It should look smooth and glossy. Allow to cool for 10-15 minutes then cover and place in the fridge for 70-80 minutes. Stir occasionally until the mixture becomes a little cooler than room temperature.
Place on a stand mixer with the paddle attachment and mix on high. The mixture will become fluffy looking and the color will become lighter. This will take 1-2 minutes.
Fill your piping bag and fill up the chocolate cups. Decorate to your hearts desire.