These chocolate sprinkle cups are truly one of my favorite things to quickly whip up in case I want to bring along a small but personalised gift, you know when friends are amazing enough to invite me over for dinner for example. With 3 ingredients, chances are that you already have everything on hand to make these.
The possiblities are rather endless, as you can easily add cacao nibs, chopped crystalized ginger, nuts or crushed coffee beans.
Whenever I have made these, I instantly regret not making more, as they really are a fantastic small gift that looks great.
It is likely that you have the ingredients in your pantry already, and although you need a little bit of time (mostly for the cooling down), nothing about this is difficult.
What I really want to say is that I hope you have a sprinkle-chocolate-filled-weekend ahead of you!
- 150 grams of good quality dark chocolate (I used 60% bars)
- 75 grams of good quality white chocolate
- 3 pinches of salt
- sprinkles of your choice (alternatively you can use cacao nibs, chopped nuts, edible dried flowers, chopped up dried fruit or crystallized ginger)
- metallic praline cups (I usually find these at the Tiger store or order them on Amazon)
- Melt the dark and white chocolate in two different bowls. I use the microwave for this and try to take care by only using short intervals to double-check that nothing is burning. I do not bother to temper the chocolate here, as there is no contact with warms hands (the metallic cup is inbetween) and the top is mostly covered with sprinkles anyhow. In case you would like to store these longer, you might want to take the time to temper your chocolate. Another tip that I find works well is to immediately place the finished cups into the fridge or freezer. This seems to diminish the 'white' veil on top of the chocolate as well.
- Once the chocolate is melted, you spoon this into the metalic cups. I usually finish with the white chocolate and give it a swirl, or I make an effort to make separate layers.
- Before the chocolate dries, sprinkle your sprinkles (or other toppings) on top. Enjoy!
Despite the amount of cakes, chocolates and treats on this blog, on a daily basis I am rather happy to stick to a simple lunch / dinner regime.
And in case I am going to enjoy a snack, it should be a proper treat.
And the part where I am talking about a ‘proper’ treat, obviously shouts trouble already (read: Brownie Cake, Carrot Cake with Ganache, Chocolate Fig Tarte, Chocolate Cake).
For this reason I wanted to make something small that will be sturdy enough to prevent me from devouring more than two (well, maybe three) in a row, which is also helped by the fact that it is not that sweet.
The result are these small Chocolate Coffee Cups, where well-tempered dark chocolate gets sprinkled with crushed up espresso beans and a swirl of white chocolate.
Big upside is that these will stay good for months in your cupboard, so there is no pressure to finish these fast.
- 250 grams of dark chocolate (I used 52% own brand bars)
- 50 grams of dark chocolate
- 50 grams of white chocolate (I used a good quality own brand bar)
- 3 tablespoons of (espresso) coffee beans, ground up in a mortar or crushed until fallen apart but not gone to dust
- 4 pinches of salt
- This makes around 20 cups, depending on the size of your paper casings. I have used the mini-muffin papers from Ikea.
- It is well-worth tempering your chocolate carefully, as it will lead to a more pleasant end-product (a ‘knack’, higher melting point, shine and more bite to your praline). You can do without as it does not affect the shelf-life of the product, I just consider it worth the effort.
- Based on David Lebovitz technique (and super useful explanation), I’ve learned how to temper chocolate. I have purchased a digital thermometer to have a better view on whether I am doing things right (I would argue that it is a good investment, as I also use it for making caramels and for testing meat on doneness, just be careful to buy one that is high-quality and has a high maximum temperature).
- Melt 250 grams of dark chocolate in a bowl over hot water (au bain marie), until it has reached 46-49 degrees Celsius.
- Take the bowl from the pan and add the unmelted 50 grams piece of dark chocolate to the melted mixture. Keep stirring until the chocolate has cooled down to 27 degrees Celsius (this is much colder than I thought before working with a thermometer).
- Once your chocolate has reached a temperature of 27 degrees Celsius, place it on top of the pan filled with hot water again and let the temperature come up to 32 degrees Celsius.
- Take the bowl off the pan with hot water, add the salt, stir through and start pouring it into the paper cups.
- Melt the white chocolate in short intervals in the microwave and spoon it over the tops of the cups. Take a little toothpick and swirl it through the chocolate to create little marmored effects. Sprinkle the crushed coffee beans on top and let the chocolate cool down outside the fridge. Enjoy!