Milk Chocolate Cup-Of-Fluffs
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
60
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
1 Place 24 paper or foil cupcake liners in cupcake or muffin pans
2
2 When preparing the nougat, add the coconut and almonds and set aside
3
3 Have the tempered chocolate at 90°F/34°C
4
Using a small paintbrush or pastry brush, paint the inside of the cupcake liners with a thick coating of chocolate
5
Allow the chocolate cupcake liners to set in the refrigerator for 5 to 10 minutes
6
Fill each about half full with the coconut-nougat mixture, leaving a margin of chocolate along the top edge so the final coat of chocolate will adhere to it and seal the cups
7
Return the cups to the refrigerator for another 5 minutes, then top each with the finishing layer of chocolate and refrigerate again for 5 minutes to set
8
Decorate or sprinkle with shredded coconut
9
Remove from the muffin pan, and serve the cups with or without the liners
10
1 Place 24 paper or foil cupcake liners in cupcake or muffin pans
11
2 When preparing the nougat, add the coconut and almonds and set aside
12
3 Have the tempered chocolate at 90°F/34°C
13
Using a small paintbrush or pastry brush, paint the inside of the cupcake liners with a thick coating of chocolate
14
Allow the chocolate cupcake liners to set in the refrigerator for 5 to 10 minutes
15
Fill each about half full with the coconut-nougat mixture, leaving a margin of chocolate along the top edge so the final coat of chocolate will adhere to it and seal the cups
16
Return the cups to the refrigerator for another 5 minutes, then top each with the finishing layer of chocolate and refrigerate again for 5 minutes to set
17
Decorate or sprinkle with shredded coconut
18
Remove from the muffin pan, and serve the cups with or without the liners