FERRERO MINI CUPS
Ingredients: 35 pieces of Dea Balkanina Edible Mini Cups, 200 g of choco cream, 50 g dark chocolate, 50 g milk chocolate, 8 tablespoons of cream, about 40 g of roasted hazelnuts (35 pcs) .
Glazing: 200 g milk chocolate, 4 tablespoons of oil, 8 teaspoons of chopped hazelnuts
Instructions: Warm choco cream in a small bowl. Add crushed milk and dark chocolate. Stir until the chocolate melts completely. If necessary heat it some more. Add cream spoon by spoon and stir until the mixture gets smooth. Fill mini cups with the mixture and decorate with the glazing.
ALMOND – VANILLA MINI CUPS
Ingredients: about 30 pieces of DEA Balkanina Edible Mini Cups.
Filing 1: 200 g almonds, 150 g powdered sugar, juice squeezed from a bigger orange
Filling 2: 400 ml milk, 4 table spoons of regular sugar, 40 g of vanilla pudding powder, 125 gr butter, 2 tablespoons of powdered sugar, few drops of vanilla extract
Extra: 80 g chocolate, 2 tablespoons of oil
Instructions: Peel the almonds and bake slightly in the oven until they start changing color. Grind them and mix with powdered sugar. Slowly add the orange juice and mix with hands until you get a smooth mixture. Divide the mixture into as many parts as the number of mini cups. Using fingers put the mixture into the each mini cup and spread toward the edge covering all the inside surface. Boil 200 ml of milk with regular sugar. Into the rest of milk add vanilla pudding and stir. When the milk with sugar boils add pudding and stir until it thickens. Let it cool. Whisk butter and powdered sugar then add to the cool filling previously made. Add vanilla. Pour the mixture into the piping bag then fill the mini cups one by one. Melt the chocolate with oil over steam and pour over the filled cups to decorate them.
Vegan Tip: DEA Balkanina Edible Mini Cups are already vegan. To make the filling vegan replace regular milk ith the soy or coconut milk.
MINI CUPS WITH DRIED FRUIT
Ingredients: Around 30 Dea Balkanina Edible Mini Cups, 100 g dried figs, 100 g fig jam, 100 g dried apricots, 100 g glazed orange peel, 100 g ground walnuts.
Preparation Wash and chop all the dried fruit, add fig jam and mix all together to make a homogeneous mixture. Fill the mini cups with this mixture. The quantity is enough for 25 – 20 cups. Decorate with sprinkles or jelly beans.
