The intent for these candy cups came to me last season when I saw packages of mini red impressible cups in the mart outlet. I hump e'er treasured miniatures and those tiny circle cups were rightful so darn attractive. When I eventually got around to making these fun chocolates, I started out by using the impressible red cups as a spoilage.
INGREDIENS :
- Ingredients
- clear piping gel
- 6 ounces red candy melts
- 1/2 cup heavy whipping cream
- 16 drops cola flavoring candy oil
- 2 ounces white modeling chocolate
- 8 ounces semi-sweet chocolate, finely chopped
INTRUCTIONS :
- Pour red candy melts into a microwave safe bowl.
- Heat on high power in the microwave for 30 seconds.
- Remove and stir.
- Heat for 15-20 second increments, stirring after each until melted.
- Brush a thin layer of red candy melts on the bottom and up the sides of a 2 ounce plastic shot glass.
- Wipe the top edge of the glass of any candy that has dripped over the edge.
- Freeze for 90 seconds.
- Remove from freezer and brush a second layer of red candy melts over the first layer.
- Freeze for 2-3 minutes until the candy hardens.
- Remove and slide the candy cup out of the plastic shot glass.
- Repeat creating a total of 6 candy cups.
- Roll white modeling chocolate into long thin logs, or use a clay extruder to create the logs.
- Use clear piping gel (or remaining red candy melts) to attach a log of white modeling chocolate around the top edge of a candy cup. Cut off any excess and pinch the two seams together.
- Combine the semi-sweet chocolate and heavy whipping cream in a microwave safe bowl.
- Heat on high power for 30 seconds. Let the bowl sit in the microwave for 2-3 minutes.
- Remove and stir until smooth.
- Add 16 drops of cola flavoring. Taste. Add more if desired.
- Pour the chocolate cola ganache into the red candy cups.
- Optional: Cut straws into shorter pieces and insert one into each cup.
- Let sit at room temperature for at least an hour so the ganache can set up before serving.
