Chocolate Mousse Truffle Cups
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.
Servings: 48
Ingredients:
| 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% |
Suggested Recipes
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8 oz (250 g) bittersweet chocolate, chopped
1 cup (250 mL) whipping cream
1 tbsp (15 mL) almond liqueur (or 1/4 tsp/1 mL almond_extract)
1/2 cup (125 mL) 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
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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.
Tags:
Candies and Confections; Chocolate; Cheese/Other Dairy; Nuts; Boil/Simmer; Freeze or Refrigerate; Christmas; Entertaining;
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