White Chocolate Lace Cups Recipes

Steps:

• Line each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.
• Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently zest off and discard foil.
• Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
• Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
• Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
• Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
• Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

Steps:

• In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
• Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
• Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
• When ready to serve, scoop the ice cream into the white chocolate cups.
• Enjoy!

Steps:

• Line a muffin tin with a piece of aluminum foil for each cup. Place in freezer for 5 minute.
• Microwave chips in a small microwaveable bowl until chips are melted. (This can be done on a double boiler too).
• In prepared muffin cups, place a heaping teaspoon of melted chocolate and coat the bottoms and up the sides. Freeze 5-10 minutes.
• Carefully remove chocolate foil cups from pan. Peel off and discard foil.
• Spoon Whipped Topping into chocolate cups and top with fruit.

Steps:

• Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt. Place the cookie sheet in the refrigerator. To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass. Fold it over the rim, stuffing the excess inside the glass. This will make loose pleats around the glass. Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it. Make extra molds in case you have breakage.
• Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be. Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator. Allow to chill and harden for 1 hour or more.
• Remove the glasses from the refrigerator one at a time. Use a sharp scissors to trim around cellophane just below the rim. Try to avoid touching the chocolate with your fingers, as it will melt instantly. Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass. Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup. Snip off the excess cellophane.
• Place the cup back in the refrigerator for now while you trim the rest of the cups. Once they're all trimmed, remove them one at a time. Keep in a covered container to avoid condensation until ready to use. Fill with mousse, pudding, fruit, ice cream, or any cold item you desire.

Steps:

• In a blender, process all the ingredients until they are just combined.
• Pour into a chilled glass.
• Serve immediately.

Steps:

• Line each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on medium (50 per cent) 1-1/2 min.; stir until chocolate is completely melted.
• Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently peel off and discard foil.
• Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.

Steps:

• Line each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on medium (50 per cent) 1-1/2 min.; stir until chocolate is completely melted.
• Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently peel off and discard foil.
• Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.

Steps:

• In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat., For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely., Carefully remove chocolate cups from liners. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cooled chocolate mixture. Spoon into chocolate cups. Refrigerate until cold., If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint.

Steps:

• Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner.
• Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted).
• Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries.
• Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate.
• Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size).
• Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.

Steps:

• Preheat oven to 350°. Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade. , Bake 6-8 minutes or until golden brown. Serve warm. If desired, top with kumquat.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in large microwave-safe bowl.
• Add sugar and mix thoroughly.
• Add cocoa powder, baking soda, salt and vanilla. Mix until smooth.
• Add eggs and mix until smooth.
• Stir in flour, nuts and chips. (If using electric mixer, use low speed.).
• Place 12 SMALL rounded teaspoons of dough on well-greased baking sheet, spread as far apart as possible. They flatten during baking. If too large, they run together.
• Bake at 350 degrees for 11 minutes.
• Cool on baking sheet for 2 minutes, then remove to wire rack to completely cool.
• Multiple cookie sheets cuts down waiting between batches.