It just does not feel like Spring yet. It may have officially started on the calendar but we have a long way to go before we see Spring flowers blooming! 

This week I am featuring a recipe for Ganache Cups. These little darlings are so good! The crust is soft, sweet and delightful. The ganache filling is divine and the added mint is like 'icing on the cake!' If you're looking for a new recipe for an upcoming potluck or party then this is it! Don't let the look of them fool you, they're extremely easy to make.

Crust

  • 1/2 cup icing sugar
  • 1/2 cup margarine
  • 1 egg
  • 1 cup flour
  • 1/4 cup cocoa

Ganache Filling

  • 2/3 cup semisweet chocolate chips
  • 1/2 cup whipping cream
  • Topping

12 chocolate mints, coarsely chopped

In a medium bowl combine the sugar and margarine and beat until fluffy. Add the egg, blending well. Add flour and cocoa and mix well. Cover the dough with plastic wrap and refrigerate for 1 hour for easier handling. 

When the dough is easy enough to handle, divide into 24 pieces and place in mini cupcake pan. Press up the sides and in the bottom of each cup. I used a pastry cup stick to flatten into cups. Don't worry too much about the look of the inside of the cup, the ganache will cover up any flaws. Bake at 325°F for 13-16 minutes. 

Cool in pans on wire rack for 20 minutes. Remove from pans. In a medium saucepan heat whipping cream and chocolate chips over a low heat until chips are melted, stirring constantly. Remove from heat and cool until slightly thickened, around 20 minutes. Fill cups with ganache, adding 1/2 tbsp to each. Refrigerate for at least 30 minutes. Remove and add mints. You may need to press the mint pieces slightly into the ganache. 

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Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!