Combine mango and mint in a bowl. Set aside.
Whip cream to soft peaks then fold in sugar and vanilla. Spoon whipped cream into chocolate cups and top with mango salsa. Serve.
small paintbrush, paint melted chocolate thickly over insides of 8
ide.
3. Microwave chocolate chips with shortening for
ipping cream.
Heat white chocolate in a medium microwaveable
Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Brush a thin layer of chocolate into each muffin cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 7 to 10 more times. Chocolate may need to be melted again.
Carefully peel paper cup off away from the chocolate cups.
Melt the chocolate over a double boiler. While
You will need baking cups, foil or paper.
Line small muffin cups (1 3/4 inches diameter)
n a bowl; add 3 cups water; let stand for 2
Using a small, clean paintbrush, paint chocolate thickly inside 12 miniature foil baking cups. Arrange on a tray and chill for 5 mins, or until chocolate sets. Peel away baking cups.
Combine Nutella and ground hazelnuts in a small bowl. Transfer to a piping bag fitted with a 1/2-inch fluted tip.
Divide crushed ice cream cone and toasted hazelnuts between chocolate cups. Pipe chocolate mixture over top then sprinkle with extra ground hazelnuts.
Whisk together white chocolate and egg yolk. Fold in vanilla and whipped cream. Whip egg white to stiff peaks then fold in. Cover and chill for 4 hours, or until cold.
Meanwhile, cut 2 - 8 inch squares of plastic wrap. Spread dark chocolate in a 6 inch disc over each sheet of plastic wrap. Place over a glass or cup, chocolate-side up, and leave to set.
To serve, carefully remove plastic wrap from chocolate cups. Place on serving plates then spoon mousse into chocolate cups. Top with raspberries.
Melt chocolate and butter, stirring to blend,
eight.
Place 1/2 chocolate chips in a microwave safe
nd bottoms of baking cups with melted chocolate using a small spoon
ell combined.
Melt white chocolate chips in a microwave-safe
ery 15 seconds, until the chocolate is melted and smooth, about
In microwave, melt chocolate, butter and shortening. Stir until smooth. Place in miniature foil baking cups in miniature muffin pan. Put 1 teaspoon chocolate mixture in each cup. Microwave peanut butter until melted. Spoon into cups and cover with chocolate mixture. Refrigerate. Makes 1 dozen.
In small bowl, combine chocolate wafer crumbs and butter; mix
To Make Cups: In a small saucepan, heat the chocolate chips and shortening
Melt chocolate over low heat in small saucepan or in microwave until smooth.
Brush insides of foil cups with chocolate to within 1/8 inch of top.
Repeat until chocolate is about 1/8 inch thick.
Refrigerate cups for 10 minutes.
Brush another layer of chocolate over first layer.
Refrigerate until very firm.
Carefully peel liners from chocolate and store covered in refrigerator or freezer until ready to use.
Just before serving, fill with your favorite liqueur.