White Chocolate Devils

* Exported from MasterCook *

WHITE CHOCOLATE DEVILS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c All-purpose flour
1 tb Unsweetened alkalized cocoa
Powder
3/4 ts Baking powder
1/8 ts Salt
4 tb Unsalted butter,softened
3/4 cn Granulated sugar
1 lg Egg
1 t Vanilla extract
2 oz Unsweetened chocolate
Melted
1 c Buttermilk
White chocolate filling
2 oz White chocolate,chopped
1/2 c Heavy cream
Dark Chocolate Glaze
6 oz Semisweet chocolate --
Coarsely chopped
3/4 c Heavy cream
2 ts Light corn syrup
White Chocolate Decoration
2 oz White chocolate -- coarsely
Chopped

Preheat oven to 350 deg.place baking rack in center
of oven,line 12 muffin cups with cupcake papers. Into
medium bowl,sift together the flour,cocoa
powder,baking soda and salt.Gently wisk the dry
ingredients together until blended;set aside. In a
heavy-duty electric mixer using the paddle
attachment,beat the butter with the sugar at medium
speed until thoroughly blended,about 2 minutes. Beat
in the egg and vanilla;scrape down the sides of the
bowl with a spatula and beat for 1 minute,until well
blended.Beat in the chocolate.At low speed,beat in the
buttermilk one-third at a time,alternating it with the
dry ingredients. Mix just until blended,scraping down
the side of the bowl as necessary. Divide the batter
among the prepared muffin cups and bake the cupcakes
for 25 -30 minutes,until they spring back back when
lightly touched. Cool cupcakes in the pan for 5
minutes,then remove to a wire rack and cool completely.

Making the white chocoalate filling:

Place the white cho colate in a stainless steel
bowl,In a saucepan,bring the heavy cream to a gentle
boil. Remove the pan from the heat and pour the hot
cream over the whitechocolate.Let the mixture stand
for 30 minutes to melt the chocolate:whisk until
completely smooth.Cover the bowl and refrigerate the
filling for at least 4 hours,until Well chilled. Using
a hand-held electric mixer,whip the chilled white
chocolate mixture until it reaches the consistency of
sour cream. With a small knife,cut a cone shaped
peice,3/4 inch in diameter,from the center of each
cupcake.Remove the the cone shaped piece of
cupcake,and cut off the bottom of each cone,leaving a
round cap for each cupcake. Discard or eat(VBG) the
cone bottoms and retain the caps. Fill pastry bag
fitted with a medium plain tip with the white
chocolate filling.Pipe the filling into the hole in
each cupcake. Cover the filling with the reserved
caps. Place the filled cupcakes in a airtight
container and place in the refrigerator while making
the glaze.

Dark Chocolate Glaze

Place the chocolate in athe bowl of a food processor
fitted with the metal chopping blades.Process the
chocolate until finely ground,20 to-30 seconds. In a
small saucepan,bring the cream and the corn syrup to a
gentle boil.With the motor runnign,poor the hot cream
through the feed tube onto the chocolatee. Process
until smooth,about 10 seconds. Pour the glaze into a
medium bowl. Cover the bowl with plastic wrap and
refrigerate for 30 minutes,until slightly thickened.
Remove the cupcakes from the refrigerator.Dip the top
of each cupcake into the glaze and allow the excess
glaze to drip off. Place the cupcakes in the
refrigerator for 10 minutes,to set the glaze. Remove
the cupcakes from the refrigeratorand re-dip the top
of each cupcake in the glaze. Set the glazed cupcakes
aside at room temperature. Melt the white chocolate
according to the directions: In microwave ..Place
chopped chocolate in microwave-safe ccontainer and
microwave at Medium for 1 1/2 to 4 minutes,until
chocolate turns shiny. Remove from microwave and stir
until completely melted.stir about 1 1/2 minutes.
Fill a small pastry bag or parchment cone fitted with
a small plain tip withthe white chocolate.Drizzle athe
chocolate in a zigzag pattern over the top of the
glazed cupcakes. Chill before serving... Sorry, I just
shredded the white chocolate for garnish.....

These are very good,very rich but wonderful when you
want to impress the crowd... Louise

Recipe By : From the Chocolatier



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