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Double Chocolate Truffle Cups

Double Chocolate Truffle Cups

Prep

Cook

Total

Yield 12 cups

Ingredients

For the truffle filling:

For the candy cups:

Instructions

  1. Using a small knife carefully cut out the hearts of the Ghirardelli Valentine's Day Impressions, once separated set the hearts aside and chop the remaining milk chocolate.
  2. In a microwave safe bowl heat the heavy cream for 1 minute, stirring after the first 30 seconds.
  3. Add the 60% Cacao Baking Chips and the chopped milk chocolate portion of the Ghirardelli Valentine's Day Impressions, stir until melted and smooth; set aside to cool.
  4. In a separate microwave safe bowl melt the Ghirardelli White Candy Making & Dipping Wafers.
  5. Using a small pastry brush or clean fingers coat the candy mold/foil liners with a layer of the Ghirardelli White Candy Making & Dipping Wafers, place in the freezer for 2 minutes to set.
  6. Add 2 teaspoons of the truffle filling to each of the candy coated molds/liners and place in the freezer for 5-8 minutes to set.
  7. Cover the truffle filling with a layer of the melted white dipping wafers.
  8. Top each of the candy cups with one of the conversation hearts cut out of the Ghirardelli Valentine's Day Impressions, chill in the freezer for 3-5 minutes until firm.
  9. Serve once the truffle cups are set or store in the refrigerator in an airtight container for up to 5 days.

Courses candy, Valentine

Recipe by It Bakes Me Happy at http://itbakesmehappy.com/2015/02/double-chocolate-truffle-cups.html