Easy Chocolate Cups
Servings
8-10cups
Servings
8-10cups
Ingredients
Instructions
  1. [How to TEMPER chocolate: 1) gently heat 3/4 of the chocolate in a double boiler, so that it melts. Using a candy thermometer make sure the chocolate doesn’t go above 118 degrees F. 2) Stir in the portion of unmelted chocolate into the melted chocolate, this will cool the mixture. 3) Then bring the temperature back up to between 88-90 degrees F and all the chocolate crystals will come together.]
  2. Line 10 muffin cups with paper liners. Combine the toppings together in a bowl and mix to combine. To melt the chocolate, heat 2 inches of water in a small saucepan over medium heat. Cover the pot with a large heatproof metal or glass bowl. Make sure the bowl is dry and the water is not touching the bottom of the pan. Moisture will cause the chocolate to “seize” and you’ll have to start over. Place the chopped chocolate in the bowl and lower the heat to low. Use a rubber spatula to stir the chocolate until it’s completely smooth. Remove the bowl from the heat. Another option is to place the chocolate in a glass bowl and microwave on high for 20-30 seconds. Stir with a rubber spatula. Continue to heat carefully until the chocolate is just melted. Stir until it’s completely smooth and shiny.
  3. Pour the melted chocolate into the paper-lined cupcake trays, about a little more than half full. Sprinkle the toppings evenly over the chocolate and press lightly to set into the chocolate. Set aside for 2 hours until firm. Refrigerating or freezing the cups will help it set up. Bring to room temperature before eating.