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Home > Recipes > Fudge Truffle Cups

Fudge Truffle Cups Recipe

Fudge Truffle Cups
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Mini-Chips Semi-Sweet Chocolate Chips x Valentine’s Day x
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Prep Time:
18 Minutes
Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories -
Calories from Fat -
Total Fat g % DV
Saturated Fat g % DV
Trans Fat 0g -
Cholesterol mg % DV
Sodium mg % DV
Total Carbohydrates g % DV
Dietary Fiber g 0% DV
Sugars g -
Protein g -
Vitamin A - % DV
Vitamin C - % DV
Calcium - % DV
Iron - % DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3 eggs
  • 2-2/3 cups heavy cream or whipping cream
  • 1/2 cup sugar
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream (optional)
  • Sliced fruit (optional)

Directions

1. Heat oven to 350°F. Place eggs in medium heat proof bowl; beat slightly with fork. Set aside. Place eight 5-ounce oven proof cups into one or two baking pans with 2-inch sides.

2. Combine cream and sugar in medium saucepan. Heat over medium heat, stirring constantly, until mixture is very hot, but not boiling.

3. Remove from heat; add chocolate chips. Beat with whisk until chocolate is melted and mixture is smooth. Gradually stir about half of hot liquid , a small amount at a time, into eggs, stirring constantly. Return egg mixture to saucepan; add vanilla and stir until thoroughly blended. Divide chocolate mixture into cups. Pour water into pan to a depth of about 1 inch.

4. Bake 40 to 45 minutes or until set. Remove cups from water. Cool. Loosely cover; refrigerate 8 hours or overnight until thoroughly chilled. Serve with sweetened whipped cream and fruit garnish, if desired. 8 servings.

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