Chocolate Truffle Cups
Makes 6 servings.
5 ounces white chocolate baking bar
3 tablespoons ground toasted almonds
6 ounces semisweet chocolate, broken up
1/2 cup plus 3 tablespoons heavy cream, divided
1/4 cup (1/2 stick) butter or margarine
1 egg yolk, slightly beaten
6 pieces chocolate or white-chocolate lace-décor
dessert decorations for garnish,* optional
For cups, arrange 6 foil cupcake liners in muffin tins for support. In inverted cover of a TupperWave? Stack Cooker, place white chocolate baking bar. Microwave on HIGH 1 1/2 minutes until bar begins to melt. Stir to melt completely, then stir in almonds. Spoon one rounded tablespoon of the mixture into each of the 6 cups. Using a Tupperware® Sandwich Spreader, spread mixture evenly on bottoms and up sides of cups. Chill cups until hardened, about l hour.
While cups are chilling, prepare filling: Place egg yolk in a Thatsa? Bowl Jr.. In a TupperWave? 3-quart casserole, place the semisweet chocolate, 1/2 cup heavy cream and the butter. Microwave on HIGH 2-3 minutes until chocolate is melted and mixture is hot (do not let it boil). Using a Tupperware® Double-Sided Spatula, gradually stir about 1/2 of the hot chocolate mixture into the egg yolk. Return all the egg yolk-chocolate mixture to the casserole and cook on MEDIUM (50% power) 30-seconds to 1 minute until mixture is just hot. Stir in the remaining 3 tablespoons heavy cream. Cover and chill until mixture is smooth and thickened, about 1 1/2 hours, stirring occasionally. (If butter separates out, it will blend again when mixture is stirred. )
With electric mixer at medium speed, beat the chilled chocolate mixture until light and fluffy, about 2 minutes. Spoon or pipe the chocolate mixture into the chilled candy cups. Chill filled cups 2 to 24 hours.
To serve, let cups stand at room temperature 15 minutes. Garnish, if desired with lace decorations.
Per serving: 452 cal. ; 5 g. pro. ; 35 g. fat; 32 g. carb. ; 88 mg. sodium