It sort of looks like I'm turning this into a food blog lately. It's not my intent but I just haven't had any other decorating things to blog about lately. I have a new project I'll be working on this weekend. It's something wonderful that I just found at the thrift store! Hopefully I'll be able to share it with you soon! Anyway, when it was mega-hot last weekend I decided to try my hand at making chocolate shells. Remember when I made my fondant seashells awhile back? I used that same mold only this time I used melted white and semisweet chocolate. I melted the chocolate in the microwave. After you pour it in the mold you have to pop it in the freezer for a bit before you can unmold it. They turned out great and they taste a lot better than the fondant.
I had all these chocolate shells so then of course I had to bake something to use them on. It was too hot last weekend to bake so I did these on Monday night when it had cooled down a bit and I brought them into work yesterday. Everyone loved them! You're probably wondering why I took these photos outside...it was before 7:00 am and there just wasn't enough light in my apartment to get a good picture of them.
I used white cake mix that I bought at the cake decorating store. Then I made up some chocolate-almond whipped cream to fill the inside. I used Pastry Pride which is a non-dairy cream you whip up. I added some Hershey's Chocolate Syrup to it and some almond extract. After the cupcakes cooled I inserted a special filling tip into the top of the cupcake and then you just squeeze the pastry bag and it fills it up inside. Chocolate cream-filled cupcakes are just so over-the-top!
For the top I made chocolate ganache and then topped it with my chocolate seashells. I had a couple people tell me it was the best cupcake they ever had! And see those little lacey cupcake wrappers...I made those with doilies from the dollar store. I have to thank Mo from Mo's Cottage...she showed how to make these fancy cupcake wrappers on her blog! I think I made mine too short though!Chocolate Ganache
1 Tbsp. butter
1 oz. sugar
12 oz. semi-sweet chocolate, broken into small pieces
Heat heavy cream, butter and sugar a saucepan. Stir frequently and bring the mixture to a boil.
Set chocolate in a stainless steel bowl. Pour hot heavy cream mixture over the chocolate. Allow to sit for 5 minutes to melt the chocolate.






Yep...It was good!!! Now, I'm curious, is this just an American dessert or do those of you in other countries also make these?

































