Chocolate Ganache Cups with Sweet and Spicy Pecans
Ingredients
SWEET AND SPICY NUTS
- 8 oz Chopped Pecans
- 1-1/2 tbsp Honey
- Pinch of salt
- 1 Egg white whisked until bubbly
- 1/2 tsp Cinnamon
- 2 tbsp IT SAUCE or your favorite hot sauce
- 1/4 tsp Paprika
CHOCOLATE CUPS & GANACHE
- 24 oz Hershey’s Dark Chocolate Chips
- 12 oz Heavy cream
Instructions
SWEET AND SPICY NUTS
- Prepare the nuts first. Mix the egg white, hot sauce, and honey together. Stir in the pecans.
- Put cinnamon, paprika, and salt in a bag with the pecans.Shake to coat evenly.
- Pour and spread out the nuts on a sheet / baking tray. Place in the oven at 250°F for one hour. Stir every 15 minutes
CHOCOLATE CUPS
- Melt 12 oz. of chocolate chips in a pan on low heat (or double boiler) stirring continuously.
- Evenly scoop into 12 silicone muffin cups.
- Using a small brush (I use a #10 fine arts paint brush)bring the chocolate up the sides of the muffin cup. Be sure that the bottom of the cup has the thickets coat (approximately ½ inch thick).
- Put these in the fridge while you continue to work on the ganache.
CHOCOLATE GANACHE
- Using the same sauce pot that you used to melt the chocolate for the cups, pour in the second bag of chocolate along with the heavy cream. Gently heat and stir continuously until it has fully melted and combined and is shiny.
- When the cups have fully hardened, remove them from the refrigerator and fill them with the chocolate ganache.
TOP, CHILL, & SERVE
- Top with the spicy pecans (or other nuts of your liking).
- Put them back in the fridge for at least 30 minutes or until you wish to serve them.
- Before serving, gently pop them out of the silicone muffin cups.
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