Truffled Chocolate Cups

Cute and easy-to-make recipe. You can use your imagination and make cups with lots of fillings (passion fruit mousse, brigadeiro, cheese cake, beijinho…).
You don’t need any special “equipment” or utensils, just plastic cups, like those used for coffee.

First I melted and tempered the dark chocolate (I don’t have exact measurements, it was all in the eye meter). Tempering chocolate is a process that prevents it from melting easily. Click HERE to learn how to do it.

For the little cups I used those little coffee cups, I just cut the hard edge to make it easier to unmold later.

I put a little melted chocolate inside and spread it around the edges with a teaspoon. I put it in the freezer for 30 seconds, then turned it upside down so the chocolate could “go down” and went back to the freezer for another 10 minutes. Then just tear off the plastic cups and fill them.

For the filling I made a ganache which is nothing more than mixing cream and melted chocolate, in this case, in equal parts (100g of chocolate and 100ml of cream). I used half milk chocolate and half dark chocolate, 50g of each. The cherry was just a charm because freshness is necessary in this life!