Chocolate Mousse Truffle Cups
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 51 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 6 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 2 |
These bite-size morsels are perfect to enjoy after dinner or as a treat with coffee. Pack them in a parchment paper-lined gift box to tote along as a hostess gift.
Ingredients
- 8 oz bittersweet chocolate, chopped
- 1 cup whipping cream
- 1 tbsp almond liqueur or 1/4 tsp/1 mL almond extract
- 1/2 cup finely chopped unblanched almonds
- 48 slices almonds, toasted
Preparation
Place chocolate in bowl. In small saucepan, bring cream to boil; pour over chocolate and whisk until smooth. Whisk in liqueur; stir in chopped almonds. Cover and refrigerate until cold, about 2 hours.
Using hand mixer, beat chocolate mixture until fluffy. Using piping bag fitted with large star tip, pipe chocolate mixture into small paper candy cups, filling three-quarters full. Top each with sliced almond; place on rimmed baking sheet. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in layers separated by waxed paper in airtight containers for up to 2 weeks.)
Additional information :
Variation
Chocolate Mousse Truffle Bars: Spread chocolate mixture in 9-inch (2.5 L) square parchment paper-lined metal cake pan. Sprinkle with sliced almonds. Refrigerate until firm, about 1 hour. Cut into bars. Makes 25 bars.
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