Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

White Chocolate Lace Cups

White Chocolate Lace Cups recipe
photo by:kraft
It's easier than you may think to make these elegant white chocolate cups—and they're the perfect way to someone's heart on Valentine's Day! (Serves 2.)
15 min
15 min
2 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
This receipe was a HUGE favorite on Easter. I've been asked for the receipe, which I'll be glad to share.
Okay, my chocolate cups didn't turn out as lovely as the picture. I tried drizzling the chocolate over the back of the muffin tins as suggested by someone else but that didn't work as well. They required a lot of patience, so don't make the cups unless you've got time. I was able to make a dozen and filled them each with a scoop of rasberry sorbet, then added a sprig of mint and fresh rasberries. Looked lovely and was refreshing after a heavy Easter meal.
I've made this twice since V-Day and loved it both times. I used strawberries instead though.
I made the white chocolate lace cups and filled them with chocolate mousse and a dollop of cool whip. It was excellent! It took care of my sweet tooth in just a few bites because it was so rich. I did as another reviewer and drizzled the chocolate on the back of the muffin pan. It twisted off easily - just don't spread the chocolate around, be sure to keep it at a drizzle.
OMG!!! very creative and different - gonna make with dark choco, and fill with choco-hazelnut ganache, chopped toasted hazelnuts, and garnish with curled white choco sticks (see the video)... cant wait... its gonna be awesome - really elegant and not like way too hard and/or time consuming!!!
The cups were difficult to make hard to pull it away from the foil but it still came out pretty. I laced a plate with carmel and then put ice cream in the chocolate cups with more carmal and whip cream. My family wants me to use dark chocolate next time.
These were very cute and tasty but I suggest using a couple small plastic bowls instead of a big old muffin tin and trying to fit the dang thing in your freezer. I filled these with a chocolate mousse recipe I found off here. Was fun but a little meticulous.
I made this for Valentines Day. I chose to put choc pudding inside with french vanilla cool whip on top with a choc dipped strawberry on top of that. I dipped the strawberry in white choc and drizzled it with dark choc. I used a double boiler to melt everything, works great.
This was ver tasty. I added a tiny bit of amaretta to the cool whip.
This was absolutely delicious, but I could get the foil off the chocolate cups without them breaking. I tried several times. Is there a secret?
K:44213v2 :64942
All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email