Comida Kraft
Recipe Box

White Chocolate Lace Cups

Prep Time
15
min.
Total Time
15
min.
Servings

2 servings

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.)

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What You Need

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Make It

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  • Line each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.
  • Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently zest off and discard foil.
  • Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.

Best of Season

Prepare as directed, using 1/4 cup mixed fresh berries, such as raspberries, sliced strawberries and blueberries.

Make Ahead

Unfilled chocolate cups can be stored in the freezer for up to 3 months. Remove from freezer and fill as directed just before serving.

Substitute

Prepare as directed, using COOL WHIP LITE Whipped Topping and/or BAKER'S Semi-Sweet Baking Chocolate.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 190
Total fat 11g
Saturated fat 7g
Cholesterol 5mg
Sodium 30mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 19g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I had a lot of fun making this recipe! I had a lot of fun making this recipe! My trick to get the chocolate to stick was to turn the muffin tin upside down and then line the bottom cup part of the pan with foil. I think it worked out nicely this way. I also used semi-sweet and white chocolate for a fun two-toned look. I filled the cups then with our favorite ice cream and sliced strawberries. It's a great recipe to mix your favorite flavors together in one dish! I would definately make this again.
Date published: 2006-02-15
Rated 3 out of 5 by from Okay, my chocolate cups didn't turn out as lovely as the picture. 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.
Date published: 2006-04-18
Rated 4 out of 5 by from I have made chocolate cups for years & have found that freezing the muffin tins is the key! I have made chocolate cups for years & have found that freezing the muffin tins is the key! I also don't line & fill muffin tins, I simply flip the tins over & gently pour the chocolate on the back of the tins (drizzle it to make beautiful chocolate lace) and freeze again & it just pops right off!! A perfect cup! These are a wonderful and EASY way to impress! My son fills his with Jello we fill ours with mousse!
Date published: 2006-02-08
Rated 5 out of 5 by from I made this recipe for easter, and let me save you all alot of time. I made this recipe for easter, and let me save you all alot of time. If you line muffin tins with muffin wrappers, then "paint" the white chocolate in and freeze, they will peel off easily, and look very pretty with the lines from the wrapper. After I got the hang of it, it was easy. I am making them this weekend for a baby shower, and I am filling with white chocolate moose that I will tint blue! Thanks!
Date published: 2007-07-12
Rated 5 out of 5 by from I made the white chocolate lace cups and filled them with chocolate mousse and a dollop of cool... 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.
Date published: 2006-03-16
Rated 4 out of 5 by from I made these cups for Valentine's Day. I made these cups for Valentine's Day. My husband likes dark chocolate, so I used Baker's semi-sweet chunks to make them. And I used different recipe for the filling - the Toblerone and cool whip chocolate mousse. It tunred out great - very chocolately. The raspberries added a nice flavor as well.
Date published: 2006-02-17
Rated 5 out of 5 by from I made this using heavy duty foil instead of muffin cups, no problem getting the foil off at all. I made this using heavy duty foil instead of muffin cups, no problem getting the foil off at all. My only problem was the amount of chocolate the pooled at the bottom. It was a bit too thick making it harder to eat and less room for the filling BUT everyone just loved it and it was really easy.....
Date published: 2006-02-15
Rated 5 out of 5 by from OMG! 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!!!
Date published: 2006-03-14
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