CHOCOLATE-PECAN ICE CREAM CUPS
These chocolate cups are quite tasty and a real show stopper. Great for company because you can make them ahead and keep them in the freezer. Even when they are frozen solid, they are and not brittle; they are the consistency of a GOOD FUDGE !!!
All it takes to make these are ingredients you probably already have in your pantry:
2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk (not evaporated). Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake pans; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners (made the sides and upper edges nice and thick).
Freeze for at least 2 hours. Carefully peel off paper liners and fill with a scoop of your favorite ice cream or chilled mousse. Makes about 12 cups.
NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.
NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.
NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.
NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.
Great for Ice Cream or
Chocolate Mousse !!!
All it takes to make these are ingredients you probably already have in your pantry:
2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk (not evaporated). Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake pans; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners (made the sides and upper edges nice and thick).
Freeze for at least 2 hours. Carefully peel off paper liners and fill with a scoop of your favorite ice cream or chilled mousse. Makes about 12 cups.
NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.
NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.
NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.
NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.
ENJOY !!!
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