KANE CANDY CHOCOLATE TOASTING OR DESSERT CUPS
Categories Candy Chocolate Appetizer Brunch Dessert No-Cook Christmas Cocktail Party Easter Hanukkah Super Bowl Thanksgiving Valentine's Day Kid-Friendly Quick & Easy Wheat/Gluten-Free Mother's Day Wedding Father's Day New Year's Eve Buffet Fall Spring Summer Winter Edible Gift Potluck
Yield 12 12
Number Of Ingredients 2
Steps:
- Quick & Easy! Simply fill Kane Candy Chocolate Cups with your favorite cold beverage and serve! Perfect for any dinner party, weddings or holiday celebration! Fill with mousse, sorbet or any soft cheese, top with fresh berry and use as elegant chocolate dessert cups. Fantastic Desserts! Simply Fill & Serve! Celebrate In Style With Kane Candy! www.KaneCandy.com
CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
CANDY CANE CHOCOLATE LOAVES
When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY CANE SHORTBREAD BARS
I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. It's a hit wherever I take it. -Susan Ciuffreda, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan., Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack., In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set., Lifting with parchment, remove shortbread from pan. Cut into bars.
Nutrition Facts : Calories 265 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CUPS BY KANE CANDY
Categories Cake Candy Chocolate Appetizer Brunch Dessert No-Cook Christmas Cocktail Party Easter Thanksgiving Valentine's Day Kid-Friendly Quick & Easy Wheat/Gluten-Free Mother's Day Wedding New Year's Eve Spring Summer Winter Kosher Edible Gift Potluck
Yield 4
Number Of Ingredients 4
Steps:
- Open box of Kane Candy Chocolate Cups, Place on platter or serving tray. Use piping bag and fill each chocolate cup with the prepared chocolate mousse. Add a few fresh berries of your choice such as blueberries, raspberries or small mandarin orange slice. Top with fresh mint leaf or chocolate decoration. YOU DID IT!!!! So easy but looks & tastes fabulous!
CHOCOLATE DESSERT CUPS ~ KANE CANDY
Categories Cake Candy Berry Chocolate Fruit Appetizer Brunch Dessert Side No-Cook Christmas Cocktail Party Easter Super Bowl Thanksgiving Valentine's Day Kid-Friendly Quick & Easy Wheat/Gluten-Free St. Patrick's Day Halloween Mother's Day Wedding New Year's Eve Mint Fall Spring Summer Winter Kosher Edible Gift Potluck
Yield 24 24
Number Of Ingredients 5
Steps:
- Place your single variety of Kane Candy Chocolate Dessert Cups (or mix & match varieties) on any fancy or fun platter or serving tray. Fill each chocolate cup with prepared mousse, top with fresh small berries such as raspberries, blueberries or blackberries. Add some chocolate curls, edible flower or mint leaf to add style or add chocolate decoration to add height and flair. Ready to serve! Tips: Use piping bag for easier filling. Do not allow cups to sit out for too long as the fillings will start to settle. www.KaneCandy.com
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