For a presentation that's both delicious and dramatic, try serving fresh chocolate pudding, mousse or ripe raspberries in creative, edible serving cups. Occasionally you will find these at your local grocery store, but if you do, they are very expensive. Since they are very easy to make, there is no reason to purchase them.
To make chocolate cups, place about 1 cup chopped chocolate or chocolate chips in a small, microwave-safe bowl. Microwave on high (100%) power for dark chocolate or low (30%) power for white and milk chocolates for 45 seconds to 1 minute; stir.
Microwave at additional 10-second intervals, stirring after each interval, until chocolate is just about melted. Stir to get the residual heat from the chocolate to melt the remaining pieces. Allow the chocolate to cool about 5 minutes. You can also melt the chocolate in a double boiler if youdesire.
Using a dry, 1-inch-wide kitchen-type paintbrush, paint small or standard size muffin tin liners with melted chocolate, making sure to coat sides evenly and generously. If you have silicone muffin cup liners, they work really well. Transfer cups to tray. Chill until firm.
Carefully remove the liner from the chocolate. Try not to touch the chocolate with your fingers. Fill the chocolate cups with your favorite filling. My favorite is chocolate mousse topped with a strawberry fan and drizzled with a little more chocolate.
You can purchase silicone muffin liners at Bed Bath and Beyond in Mesa. My preferred chocolate is Ghiradelli chocolate. It is available at local grocery stores such as Safeway, Albertson's and Fry's.
For other articles and recipes, see Mesa Food Examiner and North Phoenix Food Examiner. Better yet, click on ''subscribe" to automatically receive our articles and recipes. It's free and SPAM-free.
Comments