Cappuccino Cups
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Once hardened, pop the cups out of the mold
2
Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water
3
Melt the chocolate, stirring until it is smooth
4
Remove the boiler from the heat
5
Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below)
6
To make the handle of the coffee cup, put some melted chocolate in a pastry bag
7
Using a fine-point tip, pipe out a "C" for each mug on a piece of waxed paper
8
Allow the chocolate to harden
9
Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape
10
Do the same for each handle and allow to harden
11
Place the 3 ganaches in 3 different pasty bags
12
Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug
13
Next, pipe the Coffee Ganache up to the top of the mug
14
Then, pipe the White Chocolate Ganache on top
15
Dust each cup lightly with cocoa powder and serve
16
1/4 cup water 1 1/2 tablespoons corn syrup 2/3 cup sugar 1/2 cup heavy cream 2 tablespoons Cognac Heat a medium saucepan over high heat
17
Add the water, corn syrup, and sugar and bring the mixture to a boil
18
Do not stir the mixture once the sugar begins to boil
19
When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown
20
Carefully add the heavy cream and stir; then add the cognac and stir until well blended
21
Store the ganache at room temperature until ready to use
22
1/2 cup heavy cream 1 tablespoon instant coffee 1 cup chopped white chocolate 1 tablespoon coffee liqueur 1/2 teaspoon coffee extract Heat a medium saucepan over medium-high heat
23
Add the heavy cream and instant coffee and slowly bring to a simmer
24
Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir
25
Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended
26
If you need to melt the chocolate more, use a double boiler (as described above)
27
1/2 cup heavy cream 3/4 cup chopped white chocolate Heat a medium saucepan over medium-high heat
28
Add the heavy cream and slowly bring to a simmer
29
Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted