Recipes
Easy Truffle Cups
Everything that you want in a pizza crust a crisp, chewy and a wonderful base for all your favorite toppings, just in a gluten-free version.
Anonymous
2 min read
These truffle cups look elegant and, therefore, you’d think they’re time consuming to make. Good news! The difficult, time consuming parts are already done for you! All you have to do is fill the already-made chocolate petit four cups with whatever you’d like, decorate them with your choice of decorations, and wallah! – a perfectly decadent and elegant dessert for your Thanksgiving table.
Everything pictured is sold in our store: the chocolate petit four cups, the chocolate sticks, and the salted carmel crisp pearls (these also come in other flavors!).
I filled mine with a whipped chocolate ganache, but you can also fill them with mousse, pudding, or an unwhipped chocolate ganache. Whatever suits your fancy.
Chocolate Petit Four Cups*
6 oz dipping chocolate (I used my favorite-Vanician)*
1/2 cup cream
Garnishes to your liking (I used chocolate sticks* and salted carmel crisp pearls*) Chop dipping chocolate into fine pieces; place in a bowl and set aside. In a small sauce pan, heat cream until it just comes to a boil. Immediately pour over chopped chocolate and let sit for 2-3 minutes so the chocolate can melt. Stir until well combined. Bring to room temperature, then chill in the refrigerator for about 15 minutes. (Don’t forget about it or it will set too much and you won’t be able to whip it.) With a stand or hand mixer, whip until stiff peaks form. Put whipped ganache into a piping bag* fitted with a large cake decorating tip*. I used a size 2D, but a size1Mwill work well too. Pipe ganache into each chocolate cup and garnish as desired. Note: If you choose to use a whipped ganache, do not refrigerate it. This will cause it to firm up too much and lose its smooth texture even after it comes back to room temperature. Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients. Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions?
888-881-9957
info@kitchenkneads.com2025 |Kitchen Kneads|All Rights Reserved|Privacy Policy|Shipping Policy|Return Policy|XML Sitemap
6 oz dipping chocolate (I used my favorite-Vanician)*
1/2 cup cream
Garnishes to your liking (I used chocolate sticks* and salted carmel crisp pearls*) Chop dipping chocolate into fine pieces; place in a bowl and set aside. In a small sauce pan, heat cream until it just comes to a boil. Immediately pour over chopped chocolate and let sit for 2-3 minutes so the chocolate can melt. Stir until well combined. Bring to room temperature, then chill in the refrigerator for about 15 minutes. (Don’t forget about it or it will set too much and you won’t be able to whip it.) With a stand or hand mixer, whip until stiff peaks form. Put whipped ganache into a piping bag* fitted with a large cake decorating tip*. I used a size 2D, but a size1Mwill work well too. Pipe ganache into each chocolate cup and garnish as desired. Note: If you choose to use a whipped ganache, do not refrigerate it. This will cause it to firm up too much and lose its smooth texture even after it comes back to room temperature. Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients. Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions?
888-881-9957
info@kitchenkneads.com2025 |Kitchen Kneads|All Rights Reserved|Privacy Policy|Shipping Policy|Return Policy|XML Sitemap
easy