I saw a video on Facebook recently for homemade peanut butter jelly cups and it was such a cool idea I had to give it a go!! I decided to go for white chocolate rather than milk chocolate at the request of one of my lovely facebook followers. I was going to fill with salted caramel, but realised that was just a little too sweet. In the end I went with the biscuit and cherry pie filling - a little bit of crunch, and a little bit of cherry tartness - delish!!
The video (it’s here if you want to take a look) made the process look really simple, but I found it a little fiddly in reality. Here are a couple of my tips:
Make sure you use enough chocolate in the bottom layer to get a reasonably thick shell, and be sure that the chocolate is even when you push the second paper cup case in. I had a few thin/weak spots on a couple of my chocolate cases, and they broke when I was trying to unpeel the inner paper. Only remove the outer later of the paper case after the topping is on and set. Once it’s set, the whole cup has better structural integrity, so it’s less likely to break. When pouring on the top layer of chocolate, you want to completely cover the top, without the chocolate going down the sides. If it goes down the sides, it’s really hard to pull the outer case off later. Make 4 more than you need. If you don’t break 3 or 4 you’re a genius.
These White Chocolate Cherry Cups are the perfect little treat when you’re having a chocolate craving!
The White Chocolate Cherry Cups Recipe:
Chocolate Cherry Cheesecake Ice Lollies Italian Hot Chocolate Avocado Chocolate Mouse with Roasted Cherries Chocolate Cheery Fondant Gluten Free Chocolate Cherry Cake Chocolate Cherry Cheesecake brownies
