Chocolate Duo Cream Cupcakes
Category: Desserts
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Wafers | 6 |
| Dark chocolate | 125g |
| Heavy cream | 125ml |
| Butter | 15g |
| White chocolate | 125g |
| Whole milk | 125ml |
| Condensed milk | 30g |
| All-purpose flour | 10g |
Instructions:
Start by preparing the dark chocolate ganache. Begin by melting the dark chocolate along with heavy cream and butter in a heatproof bowl over a double boiler, stirring until completely smooth. Once melted, remove the bowl from the heat and let the mixture cool to room temperature.
Once the ganache has cooled, take an electric mixer and beat the mixture until it becomes thick, creamy, and fluffy. Set it aside.
Next, prepare the light chocolate cream. Begin by gently heating the milk in a saucepan over low heat. Slowly add the milk to the mixture of flour and condensed milk, whisking constantly to prevent any lumps from forming. Continue to cook the mixture over low heat, stirring constantly with a whisk until it thickens.
When the cream has thickened to a custard-like consistency, add the white chocolate, chopped into small flakes. Stir until the white chocolate has completely melted into the cream.
Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and allow it to cool.
To assemble the cupcakes, place a wafer as the base in each serving cup. Then, fill each cup with the dark chocolate ganache and top it with a dollop of the creamy white chocolate custard. Finish by garnishing the top of each cupcake with a final layer of the dark chocolate ganache. Allow the cupcakes to set in the fridge for at least an hour to firm up.
Serve chilled, and enjoy these rich, indulgent chocolate duo cream cupcakes, perfect for any special occasion or simply as a decadent treat to enjoy at home.
