Latte Macchiato Cups
Elevate any occasion with these mini Latte Macchiato Cups! Coffee notes shine through in a white chocolate ganache, topped with caramel, and held together in a delicate chocolate shell. Simple to make yet will impress any guest!
- Author
- Hannah Gray
- Servings
- Approx. 50-60 Filled Chocolate Cups
- Category
Easy
- Cuisine
Truffles
Ingredients
- 300g (Approx. 2 cups) Belgian White Chocolate
- 20g (1 ½ tbsp) Butter
- 90g (Approx. ½ cup) Heavy cream
- 30g (Approx 1 tbsp) Corn Syrup
- 8g (¾ tsp) Latte Macchiato Flavor Paste
- 2 Cans sweetened condensed milk, or your favorite store-bought caramel dip
- Steffen Chocolate Cups
- Crockpot
- Tongs (to remove sweetened condensed milk from crockpot)
- Spatula
- 2 Pastry bags
- Pastry tip, 1M (optional)
- Microwave safe bowl
Directions
- Remove labels from sweetened condensed milk cans. Fill crockpot with hot water and submerge cans, making sure to have 1”-2” of water overtop of the cans. Place lid on crockpot and cook on high for 8-10 hours.
- Turn off crockpot and use tongs to remove cans as they will be very hot. Cool completely before opening, overnight is recommended.
- Melt white chocolate, heavy cream, butter, corn syrup, and Latte Macchiato Flavor Paste until smooth. *See recipe notes
- Cover bowl with plastic wrap until ganache is cooled to room temperature, about 2 hours.
- Spoon the ganache into a piping bag. Snip the end off of the piping bag and fill chocolate cups halfway.
- Spoon the caramel in to a piping bag. Snip the end off of the piping bag and top the ganache with the caramel, making sure not to overflow the cup. If desired, a large 1M sized piping tip can be used to make a textured look on top of the ganache.