Make these impressive Chocolate Candy Cane Truffle Cups and save time by using Sable and Rosenfeld Party Cups. Simply pipe rich chocolate ganache in premade, edible cups and you have an instant holiday dessert.
- 2 boxes (20 count) Sable and Rosenfeld Party Cups
- 6 ounces Guittard semisweet chocolate baking bars
- 2 tbsp unsalted butter
- ⅓ cup heavy whipping cream
- 2 tsp vanilla extract
- 1 small candy cane, finely crushed
Special equipment: Pastry bag fitted with a star tip.
Fill a saucepan with 1-2 inches of water. Place a slightly smaller, heat-safe bowl on top of the saucepan and heat water to a simmer. Place semisweet chocolate in the heat-safe bowl, being careful to not let water get into the bowl of chocolate. Continue to simmer water and stir chocolate until chocolate is melted. Remove chocolate bowl from heat and stir in butter, heavy whipping cream, and vanilla extract. Place pan in refrigerator and refrigerate for about 30-40 minutes, stirring occasionally until mixture is thick and mounds when dropped from a spoon.
Spoon chocolate mixture into a decorating bag fitted with a star tip. Pipe mixture into party cups covering the bottom of the cup with chocolate. Sprinkle a small amount of crushed candy canes onto each truffle cup. Cover and refrigerate until ready to serve. Serve at room temperature.