These truffle cups look elegant and, therefore, you’d think they’re time consuming to make. Good news! The difficult, time consuming parts are already done for you! All you have to do is fill the already-made chocolate petit four cups with whatever you’d like, decorate them with your choice of decorations, and wallah! – a perfectly decadent and elegant dessert for your Thanksgiving table.
Everything pictured is sold in our store: the chocolate petit four cups, the chocolate sticks, and the salted carmel crisp pearls (these also come in other flavors!).
I filled mine with a whipped chocolate ganache, but you can also fill them with mousse, pudding, or an unwhipped chocolate ganache. Whatever suits your fancy.
Chocolate Petit Four Cups*
6 oz dipping chocolate (I used my favorite- Vanician)*
1/2 cup cream
Garnishes to your liking (I used chocolate sticks* and salted carmel crisp pearls*)
Chop dipping chocolate into fine pieces; place in a bowl and set aside.
In a small sauce pan, heat cream until it just comes to a boil. Immediately pour over chopped chocolate and let sit for 2-3 minutes so the chocolate can melt. Stir until well combined.
Bring to room temperature, then chill in the refrigerator for about 15 minutes. (Don’t forget about it or it will set too much and you won’t be able to whip it.) With a stand or hand mixer, whip until stiff peaks form.
Put whipped ganache into a piping bag* fitted with a large cake decorating tip*. I used a size 2D, but a size 1M will work well too. Pipe ganache into each chocolate cup and garnish as desired.
*These products can be found in our store.
Note: If you choose to use a whipped ganache, do not refrigerate it. This will cause it to firm up too much and lose its smooth texture even after it comes back to room temperature.