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Ingredientes
- 3 ounces white chocolate, chopped
- 1 ½ ounces heavy cream
- 1 ½ teaspoons unsalted butter
- 1 teaspoon mint extract
- 6-8 ounces of white chocolate for shells
Direcciones
- 1. Line one 12 cup mini muffin pan with cup liners.
- 2. Place the 3 ounces of white chocolate in a bowl. Over medium heat, heat the heavy cream until just simmering around the edges but do not boil. Pour the heavy cream over the white chocolate. Let it sit for about 30 seconds then stir until the chocolate is melted. Add the butter and the extract to the white chocolate mixture and stir until blended. Cool for at least 20 minutes in the refrigerator.
- 3. Meanwhile, melt 6-8 ounces of chocolate for shells in a double boiler over low heat. Stir until melted completely. Using the back of the spoon spread about 1 teaspoon of white chocolate onto the bottom and sides of each cup so that they are evenly coated and there are no holes. Place the pan in the refrigerator for at least 5-10 minutes.
- 4. Remove the cups from the refrigerator (they should be hard) and evenly divide the white chocolate filling between them.
- 5. Re-warm the white chocolate on the double boiler if necessary and spoon or pipe white chocolate over the filling to seal it in completely, repeat for each cup. Place the pan back in the refrigerator to harden the chocolate, 10-15 minutes minimum. Serve cold or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 12 servings | |
| Calories 144 | |
| Calories from Fat 82 | 57% |
| Total Fat 9.37g | 12% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 23mg | 1% |
| Potassium 70mg | 2% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.94g | 9% |
| Protein 1.46g | 2% |
