Homemade Chocolate Cups

In a separate bowl, beat the egg whites until stiff peaks form. Fold into the chocolate mix.

Twinkie type Filling.

2 teaspoons boiling water
1/4 teaspoon salt
2 cups marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Mix the water and salt in a bowl and allow to cool. In a separate bowl, beat the marshmallow fluff, butter, powdered sugar, and vanilla until well combined and light. Beat in the salt water until the mixture is fluffy.

Salted Caramel cream filling
1/2 cup sugar, divided
2 tablespoons water
2 tablespoons plus 2 teaspoons cream
2 egg whites
pinch of salt
1/2 cup butter, softened
1/2 teaspoons vanilla extract

Put 1/4 cup of sugar and water in saucepan over medium-high heat. Do not stir, but swirl the saucepan gently. It will bubble itself into a deep amber color. Remove immediately from heat and add cream, carefully. Stir until smooth and set aside.

Place the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until the sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer.

Beat on high until stiff peaks form. Add butter a tablespoon at a time, and continue beating on medium. Reduce speed to low, add vanilla extract, and then caramel you just made (you may need to rewarm the caramel in the microwave for 10 seconds at a time until it is workable, not burning hot). Beat for 4-5 minutes. Do not over beat this at any time, it will end up the consistency of butter if your do.

Tuaca Cream Filling

1/2 cup heavy whipping cream
1/2 cup marshmallow fluff
4 oz white chocolate, finely grated
3 tablespoons Tuaca

Scald the cream. Pour hot cream over the chocolate and fluff (in a bowl of course)/ Allow it to sit for about 3 minutes. Stir until smooth. Mix in the Tuaca. Chill for 2 hours. Then beat on a medium setting until the mixture feels and looks whipped.

peppermint patty
(dark chocolate cup is best for this)

2 cups powdered sugar
1 1/2 tablespoons softened butter
2 tsp peppermint extract
1/4 tsp vanilla extract
2 tablespoons heavy cream

In a blender, cream together the sugar, butter, extracts, and the cream on low speed until combines, increase speed to medium-high and beat for 1-2 minutes until mixture holds together very well and is creamy.

Using a teaspoon, roll the candy into small balls and flatten them on the waxed paper with the palm of your hand. Repeat for remaining candies Place on the base of your chocolate cup, then cover.

2012-12-13 13:14:05

Source: http://a-homesteading-neophyte.blogspot.com/2012/12/homemade-chocolate-cups.html