Candy Cane Chocolate Cups are fun, festive Christmas candies.
Homemade chocolate cups are filled with a minty white chocolate filling
and topped with crushed candy canes. Be sure to check out the tutorial showing
Ingredients
- 12 oz chocolate-flavored candy coating
- 24 small paper or foil candy cups
- 8 oz chopped white chocolate, or good-quality white chocolate chips
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, at room temperature
- Pinch salt
- 1/2 tsp mint extract, or more to taste
- 10 miniature candy canes
Preparation
1. To prepare the chocolate cups, melt the
chocolate-flavored candy coating in the microwave. Melt it in short
30-second bursts and stir frequently so it doesn't scorch. Heat and stir
until it is melted and smooth.
2. Arrange the
paper or foil candy cups on a baking sheet. Using a small pastry brush
(or clean paint brush), brush the chocolate up the sides of the small
candy cups. Try to make your coating as even as possible.
Hold the cups up to the light to determine
whether there are any translucent spots that did not get covered
adequately, and if there are, paint them again with chocolate. Set the
remaining melted chocolate aside to use later. If you have questions, refer to this photo tutorial showing how to make chocolate cups.
3. Place the tray of chocolate cups in the refrigerator to set completely while you prepare the filling.
4.
Put the chopped white chocolate in a medium bowl. Pour the cream into a
small saucepan, and heat it over medium-high heat until it starts to
simmer and bubbles appear along the sides of the pan. Don't let it come
to a boil, however.
5. Pour the hot cream over
the white chocolate, and let it sit for one minute to soften the
chocolate. Then whisk together, gently, until the white chocolate is
melted and the mixture is smooth. Add the room temperature butter, pinch
of salt, and mint extract, and whisk again. Taste the mixture and add
more mint flavoring if desired. Press a layer of cling wrap on top and
refrigerate until the filling is cool and thick like peanut butter.
It can be made several days ahead of time and kept in the refrigerator until ready to use.
6.
Spoon the cooled white chocolate filling into the chocolate cups,
leaving a small margin at the top for the final layer of chocolate.
Smooth the tops so that you have an even layer of filling in each cup.
7.
Before you top the cups, unwrap the miniature candy canes and place
them in a zip-top plastic bag. Use a rolling pin to crush them into
small pieces in the bag.
8. Re-melt the chocolate
candy coating until it is fluid. Spoon a bit on top of each cup,
smoothing it to the edges to create a chocolate “seal” over the filling.
While the chocolate on top is still wet, sprinkle the tops of the cups
with the crushed candy canes.
9. Refrigerate the
cups to set the chocolate, for about 20 minutes. Candy Cane Chocolate
Cups can be kept in the refrigerator in an airtight container for up to
two weeks, but the candy canes on top will get soft and sticky after
only a few days. If you want to make them in advance, consider omitting
the candy cane topping, or add them at the very end by brushing another
layer of melted chocolate on top of each cup, and sprinkling the crushed
candy canes on the melted chocolate. For the best taste and texture,
serve them at room temperature.
By Elizabeth LaBau
Candy Expert
