Candy Recipes
Frangelico Cream in Chocolate Cups
Ingredients
Cream Filling
- 1 1/2 cups granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 pounds cream cheese, softened
- 6 tablespoons Frangelico liqueur
- 2 cups heavy cream
Chocolate Cups
- 1 (12 ounce) bag Ghirardelli chocolate chips
- 1 to 2 tablespoons shortening
- 12 paper cupcake cups
Instructions
Cream Filling
- Beat sugar, egg yolks and vanilla extract until light and pale.
- Beat in softened cream cheese, then Frangelico liqueur. Set aside in a cool place.
- Meanwhile, whip cream until stiff in separate bowl. Fold into cheese mixture. Pour into chocolate cups, or if not using chocolate cups, pour into goblets and chill. Garnish with fruit.
Chocolate Cups
- Melt chocolate chips with the shortening (shortening will give the finished chocolate product a shine) according to package instructions. Using a small paint brush, paint the inside of the 12 cupcake cups. Chill.
- When cups are hard, gently peel off paper cup. Make a few extra as some may break while peeling off the paper.
Notes
Variations: For liqueur cream, replace Frangelico with any fruit brandy or liqueur or amaretto.