Mini Chocolate Dessert Cups
Soft chocolate cream filling piped inside homemade cupcake-sized pastry.
Servings: 24 cups
Ingredients
Pastry Ingredients:
Filling Ingredients:
- 2 eggs
- ¼ cup sugar
- ½ cup chocolate chips semi sweet
- 1 tbsp vanilla sugar
- ½ cup soft butter
Instructions
Prepare the Pastry Cups
- Make dough by combining egg yolks, sugar and butter until sugar is well dissolved. Add the flour and lemon zest and continue mixing until dough is formed.
- On a floured surface, roll the dough out to 1/4" thickness.
- Using a round or scalloped edge cookie cutter wider than the cupcake tin and then place inside lightly greased mini cupcake tins.
- Bake on 355-360F for 10-13 minutes.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Preparing the Filling
- Whisk eggs and sugar together.
- Prepare a double boiler by placing water in a pot to boil. Use a stainless steel bowl to hold the egg mixture and place it inside the pot to heat.
- Keep whisking the mixture for 7 minutes on a low temperature until it thickens.
- Remove from heat and while still warm, add the chocolate chips and keep mixing until the chocolate chips melt.
- Add the vanilla sugar.
- Leave the filling to cool. It can be warm but not hot. Once cool, use an electric mixer and combine with butter for 5-7 minutes until creamy and smooth.
- The consistency needs to be soft enough to pipe into the pastry cups.
- Place filling inside a plastic bag and clip the corner to pipe filling into the prepared cups.