Best Chocolate Almond Cups Recipes

DAIRY-FREE CHOCOLATE ALMOND ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Whisk in the cacao powder and almond butter then remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the cacao mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
• Distribute the mixture evenly between the prepared muffin cups and top with sliced almonds.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• Enjoy!

ALMOND COOKIE CUPS WITH CHOCOLATE MOUSSE

Steps:

• Heat oven to 350ºF. Spray 2 baking sheets with nonstick cooking spray.
• In medium bowl, stir together flour, sugar and salt. In another medium bowl, whisk together all remaining cookie ingredients except 3 tablespoons almonds. Add to flour mixture, whisking until smooth.
• For each cookie, spoon 1 1/2 tablespoons batter onto baking sheet; spread evenly to 6-inch round, eliminating any holes. Make only 2 cookies per baking sheet, placing at least 1 inch apart. Sprinkle each cookie with 1/8 of the sliced almonds.
• Bake one sheet at a time 6 to 8 minutes or just until tops are dry and light brown, with golden-brown edges. Immediately place cookies in 6-oz. custard cups. Place second custard cup over cookies to form cup shape.
• OR, you can cover the back of muffin tins with the warm cookie to get the same effect. Remove from molds; set on cooling rack. Cool completely. Repeat using remaining batter.
• To make chocolate mousse, place chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over saucepan (bowl should not touch water). Let stand until melted. Stir. Remove from heat; set aside to cool.
• In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. on instant-read thermometer. (Be careful not to overcook.).
• Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.).
• In large bowl, beat remaining 1 cup cream at medium-high speed until soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover; refrigerate up to 8 hours. Bring to room temperature before serving.
• o serve, place tulip cups on individual dessert plates. Fill each with chocolate mousse; sprinkle with toasted almonds.
• TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 6 minutes or until deep golden brown.

CHOCOLATE-ALMOND BUTTER CUPS

Steps:

• Line a mini muffin pan with paper liners and set aside.
• In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
• Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
• Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
• Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
• Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
• Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.

ALMOND CHOCOLATE COCONUT CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
• In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
• Bake in preheated oven 10 minutes, until set.
• While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
• In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.

CHOCOLATE ALMOND CUPS

Steps:

• Place 8 ounces of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the ground almonds and blend well. Cover, let cool to room temperature, then chill in the refrigerator until thick but not stiff (2 to 3 hours).
• Melt and temper the remaining 1 pound chocolate (see pages 25-30). Pour the chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone. Or pour the chocolate into a plastic squeeze bottle. Pipe or squeeze chocolate into sixty 1-inch foil candy cups, filling them. Let the chocolate begin to set up around the edges for 3 minutes then turn the cups upside down over a sheet of parchment or waxed paper and let the chocolate run out. This will leave a thin film of chocolate coating each cup.
• Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream. Pipe truffle cream into each foil cup to three-quarters full. Pipe the remaining tempered chocolate into each cup, filling them to the top edge. Place a whole almond on top of each cup, pressing lightly so that it will adhere. Let the candies set up at room temperature for 1 hour, or chill them in the refrigerator for 20 minutes.
• In a tightly covered container wrapped in several layers of aluminum foil, the almond cups will keep for 1 month in the refrigerator or 2 months in the freezer. Serve the candies at room temperature either in the foil candy cups or on their own.
• Substitute any nuts for the almonds. Praline (page 147) can be substituted for the nuts.
• Nibby Truffle Cups: Substitute cacao nibs for the almonds.
• White Chocolate Nut Cups: For the filling, substitute 10 ounces white chocolate for the 8 ounces bittersweet and use 1/2 cup heavy whipping cream. Use 1 pound white chocolate rather than 1 pound bittersweet to coat and top the cups.
• Double Chocolate Nut Cups: For the filling, substitute 10 ounces white chocolate for the 8 ounces bittersweet and use 1/2 cup heavy whipping cream. Use 8 ounces bittersweet chocolate to coat the cups and 8 ounces white chocolate to top the cups.