Truffle Cups Recipe
Truffle Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I serve this elegant confection for the holidays, it never fails to draw compliments. Delightfully tempting, the cups are a fun fluffy variation on traditional truffles.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 tablespoons shortening
  • 1 pound white candy coating, coarsely chopped
  • 1/2 cup heavy whipping cream

Directions

In a microwave, melt chips and shortening. Stir until smooth; cook for 5 minutes. With a narrow pastry brush, "paint" the chocolate mixture on the inside of 1-in. foil candy cups. Place on a tray and refrigerate until firm, about 45 minutes.
Remove about 12 cups at a time from the refrigerator; remove and discard foil cups. Return chocolate cups to the refrigerator. For filling, melt candy coating and cream; stir until smooth.
Transfer to a bowl; cover and refrigerate for 30 minutes or until mixture begins to thicken. Beat filling for 1-2 minutes or until light and fluffy. Use a pastry star tube or spoon to fill the chocolate cups. Store in the refrigerator. Yield: 5 dozen.
Originally published as Truffle Cups in Country Woman Christmas Annual 1998, p37

Nutritional Facts

2 each: 157 calories, 10g fat (7g saturated fat), 8mg cholesterol, 10mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.

  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 tablespoons shortening
  • 1 pound white candy coating, coarsely chopped
  • 1/2 cup heavy whipping cream
  1. In a microwave, melt chips and shortening. Stir until smooth; cook for 5 minutes. With a narrow pastry brush, "paint" the chocolate mixture on the inside of 1-in. foil candy cups. Place on a tray and refrigerate until firm, about 45 minutes.
  2. Remove about 12 cups at a time from the refrigerator; remove and discard foil cups. Return chocolate cups to the refrigerator. For filling, melt candy coating and cream; stir until smooth.
  3. Transfer to a bowl; cover and refrigerate for 30 minutes or until mixture begins to thicken. Beat filling for 1-2 minutes or until light and fluffy. Use a pastry star tube or spoon to fill the chocolate cups. Store in the refrigerator. Yield: 5 dozen.
Originally published as Truffle Cups in Country Woman Christmas Annual 1998, p37

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MY REVIEW
Katie1224 User ID: 6317596 49188
Reviewed Nov. 1, 2011

"Wow good thing I read the reviews!"

MY REVIEW
dharris66 User ID: 5569872 68705
Reviewed Feb. 15, 2011

"I was so excited to make this for Valentine's Day. Thank goodness I worked on it the day before because I ended up throwing it in the garbage. Lining the cups was easy but peeling them without breaking them was not, but I figured I could "fix" them up with the filling. It was SO SWEET - too sweet and I LOVE sweets, but it was too much! Not edible....ended up in the trash which is unheard of at our house!!"

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