Culinary Institute of America

Praline-Filled Chocolate Cups

Preparation info
  • Makes

    120

    confections
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Dark chocolate, melted, tempered As needed As needed<

Method

  1. Coat the inside of 120 foil cups, ⅞ in/2 cm in diameter by ⅝ in/1.5 cm high, with tempered dark chocolate. Allow the chocolate to set completely.
  2. Cream the butter, fondant, and praline paste with the paddle attachment on medium speed, scraping down the bowl periodically, until smooth and light in color, about 5 minutes.
  3. Fill a pastry bag fitted with a