Tag: cups

Cups filled with candied ginger – Italian Cuisine

Cups filled with candied ginger

1) Temperate dark chocolate. Pour it in the special molds for chocolates, tilt them so as to cover the bottom and walls and deleted that in excess; let it solidify.

2) Meanwhile you work in a bowl the butter with the icing sugar and the powdered ginger until the mixture is frothy. Dissolve milk chocolate in a double boiler, raised the bastardella from the heat, let it cool and mix with the butter and sugar mixture.

3) Unplug the cups solidified by the molds. Transfer the milk chocolate cream in a pastry bag mounted with the star nozzle and fill the cups. Decorate them with small pieces of candied ginger and keep them cool until ready to serve.


Posted on 01/26/2022


Cups with brownie and eggnog cream – Italian Cuisine

Cups with brownie and eggnog cream

1) Prepare the brownie: chop the chocolate and let it melt in a bain-marie. Add the soft butter into small pieces and let it melt slowly, continuing to mix with a whisk; remove from the water bath and let it cool completely. Mounted with whisk the eggs and sugar until the mixture is light and fluffy. Incorporate the mixture into the melted chocolate pouring it slowly and continuing to mix, then also mix the sifted flour with the cocoa powder and a pinch of salt.Pour the mixture in a 15×15 cm square mold lined with a sheet of baking paper forming a uniform layer and bake in the oven at 180 ° for 25 minutes. Turn out the sweet, let it cool, then cut it into cubes.

2) For the chocolate cream: you work egg yolks with sugar, incorporated the cornstarch, stirring with a whisk to avoid the formation of lumps, then add the boiling milk, a little at a time; transfer to a very low heat and cook until the cream has thickened. In the end incorporated finely chopped milk chocolate and stir until melted. Transfer the cream in a bowl, cover it with plastic wrap to prevent the crust from forming on the surface e leave it to cool completely on a cold water bath.

3) Meanwhile prepared the zabaglione cream. Gather the egg yolks and sugar in a saucepan e get started whisk until the mixture is swollen and clear. Transfer over very low heat and add the Marsala slowly, continuing to mix with a whisk; let it cool down. Mounted cold cream with whips and stir in the prepared zabaglione, stirring with a spatula with gentle movements from the bottom up to avoid disassembling the mixture.

4) Compose layered dessert alternating in 6 bowls or glasses the zabaglione cream, brownie cubes and chocolate cream. Complete to taste with some praline hazelnuts and serve.


Posted on 06/01/2022


Like making chocolate cups – Italian Cuisine

An idea to serve dessert or snacks in an original way and to eat!

You are looking for an idea not to serve the usual one snack or for a dessert original? How about the chocolate cups? Easy to do, they don't require many ingredients, but a good manual skill.

Above all they lend themselves as recycling recipe if you have chocolate left over and they are fun to create together with children, to prepare them a different snack. We bet that they will eat fruit even more willingly in these delicious cups?

Below you will find the recipe with all the steps; instead in the gallery some cue for the filling.

How to make chocolate cups


To make your chocolate cups, you need about 300 gr of chocolate (dark, milk or white, all are fine), water to taste, a muffin pan in stainless steel or silicone, popsicles.


The first step is to fill the muffin pan with water and dip an ice lolly stick into each shape. Then put the dashboard in the freezer for about 4 hours, at least until the water is completely frozen.

When more than 3 hours have passed, you can proceed to melt the chocolate. The safest and best known method is the bain marie method. Here's how to do it: fill a saucepan up to three quarters of water. Meanwhile, crumble the chocolate in another smaller bowl. Place this over the saucepan, making sure that it does not touch the edges or the bottom of the latter. Turn on the stove and keep the flame medium-low. At some point the chocolate will begin to melt: stir without stopping so that no lumps form or stick. In no time, you will have your melted chocolate.

Remove the muffin pan from the freezer, wait a minute, so that the ice comes off the walls and you can remove the water popsicles.

Dip one ice lolly at a time into the melted chocolate, holding it by the toothpick and taking care that the chocolate does not submerge the surface. Then put each cup of chocolate to rest on a serving plate and wait a few minutes, so that the chocolate cools, adhering to the ice.

Once the chocolate is well thickened, gently remove the block of ice. And here are your chocolate cups!

To fill them take a look at our gallery!

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