Friday, August 26, 2011

Chaotic Week Part 2 of 3

Almond Cookie Cups

Beginning of the week Imah (my sch skool classmate/fb) asked for the following recipe.  So I google it hee hee ... cos I also want the recipe ... erm ...I did not use the aluminum cuppies cos I'm lazy to go phoon huat hee hee so far ... 

So i try lah ... conclusion ... u NEED the aluminum cuppies ... hee hee 
*Photos has been deleted


  • 8 oz chopped chocolate or chocolate-flavored candy coating
  • 24 small candy cups
  • 1/2 cup (5 oz) almond butter or other nut butter
  • 1/4 cup (1.5 oz) chopped semi-sweet chocolate
  • 4 tbsp powdered sugar
  • 1/2 cup crispy rice cereal
  • Toasted nuts for decoration (optional)


1. First, prepare the chocolate cups. Temper the 8 ounces of dark chocolate, or melt the chocolate-flavored candy coating.
2. Using a small pastry brush (or clean paint brush), brush the chocolate up the sides of your miniature candy cups. Try to make your coating as even as possible, and swirl the cups upside down to help distribute the chocolate. Hold the cups up to the light to determine whether there are any translucent spots that did not get covered adequately. Set the remaining melted chocolate aside to use later. If you have questions, here is a photo tutorial showing how to make chocolate cups.
3. Let the chocolate cups harden completely in the refrigerator or at room temperature.
4. While you're waiting for the cups to set, prepare the filling. Melt the 1/4 cup of chopped chocolate and the almond butter together in a bowl in the microwave, stirring after every 20-30 seconds to prevent overheating. Stir until they are melted and smooth.
5. Add the powdered sugar and stir until it's incorporated, then add the crispy rice cereal and stir it in as well.
6. When the cups are set and the filling is made, use a teaspoon or small candy scoop to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.
7. If the remaining chocolate has hardened, re-melt it gently. Spoon a bit on top of each cup, smoothing it to the edges to create a chocolate “seal” over the filling. While the chocolate is still wet, sprinkle crushed nuts or any other decorations on top, as you desire.
8. Refrigerate the cups to set the chocolate, about 20 minutes. Store Crispy Almond Chocolate Cups in an airtight container for up to two weeks. If your almond butter requires refrigeration keep them in the refrigerator, otherwise, they can be stored at cool room temperature. Always bring them to room temperature before serving.
But I think the recipe is not the correct one lah ... cos I dont remember tasting crispy rice cereal before ... anyway its a nice recipe to try.

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