Oh my goodness, you have to try these mini milk chocolate ganache cups! They’re my go-to when I need something fancy-looking but secretly easy. Picture this: crisp chocolate shells hugging the silkiest, smoothest ganache center, pure heaven in one bite. I first made them for my niece’s birthday party last year, and now they’re requested at every family gathering. The best part? You don’t even need to turn on the oven. Just melt, pour, chill, and voila! These little beauties look like they came from a fancy chocolatier, but trust me, they’re totally doable in your own kitchen.
Why You’ll Love These Mini Milk Chocolate Ganache Cups
Let me count the ways these little cups will steal your heart:
- No-bake magic: Skip the oven, this recipe comes together with just a microwave or stovetop and some chilling time.
- Bite-sized perfection: Each cup is a perfect two-bite treat that feels indulgent without being overwhelming.
- Crowd-pleaser: They look so elegant on dessert tables that people will think you spent hours making them.
- Silky smooth texture: The ganache center is so velvety, it practically melts on your tongue.
- Endless variations: Dress them up with sprinkles, sea salt, or a drizzle, they’re like little flavor canvases!
Irresistible Mini Milk Chocolate Ganache Cups in 30 Minutes
- Total Time: 30 minutes
- Yield: 12 mini cups 1x
- Diet: Vegetarian
Description
Mini milk chocolate ganache cups are a delightful bite-sized dessert. They combine smooth ganache with a crisp chocolate shell.
Ingredients
- 1 cup milk chocolate chips: for the ganache
- 1/2 cup heavy cream: to create the ganache
- 1 tsp vanilla extract: for flavor
- 1 cup dark chocolate: for the cups
Instructions
- Melt dark chocolate and line mini muffin cups with it.
- Chill until set.
- Heat cream and pour over milk chocolate chips.
- Stir until smooth and add vanilla.
- Pour ganache into chocolate cups.
- Chill until firm.
Notes
- Use high-quality chocolate for best results.
- Let ganache cool slightly before pouring.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Ingredients for Mini Milk Chocolate Ganache Cups
Here’s what you’ll need to create these little bites of heaven:
- 1 cup milk chocolate chips: Finely chopped for quicker melting (I swear by Ghirardelli or Guittard for that extra smooth texture)
- 1/2 cup heavy cream: Warmed to just below boiling, this is your ganache’s best friend
- 1 tsp vanilla extract: Pure, not imitation, it makes all the difference
- 1 cup dark chocolate chips: For the crisp outer shells (60-70% cacao works beautifully)
That’s it! Just four simple ingredients for pure chocolate magic. Though I won’t judge if you sneak in an extra pinch of sea salt…
Equipment You’ll Need
Grab these simple tools and you’re halfway there:
- Mini muffin tin: For shaping those perfect little cups
- Small piping bag or ziplock: Makes filling the cups mess-free (though a spoon works in a pinch!)
- Double boiler or microwave-safe bowl: For gentle melting without scorching
- Small offset spatula: My secret weapon for smoothing chocolate
That’s really all you need, no fancy gadgets required!
How to Make Mini Milk Chocolate Ganache Cups
Okay, let’s dive into the fun part, making these irresistible little cups! Don’t let their fancy look fool you; the process is simple if you follow these steps. The key is patience (and maybe sneaking a few chocolate chips while you work).
Preparing the Chocolate Cups
First up: the crisp chocolate shells. Melt your dark chocolate chips gently, either in a double boiler or microwave (15-second bursts, stirring between each one). You want it smooth but not too hot, about 90% melted with a few small bits left (they’ll melt as you stir).
Now, spoon about 1 teaspoon of melted chocolate into each mini muffin cup. Use the back of a small spoon to push the chocolate up the sides, creating a little well in the center. Tap the tin gently on the counter to remove any air bubbles, this step is non-negotiable! Pop them in the fridge for 15 minutes to set while you make the ganache.
Making the Milk Chocolate Ganache
Here’s where the magic happens. Heat your heavy cream in a small saucepan until it’s steaming but not boiling (little bubbles around the edges are your cue). Pour it over your milk chocolate chips and let it sit for 1 minute, no peeking! This pause lets the heat work its magic.
Now, whisk slowly from the center outward until you’ve got the most velvety, glossy ganache. Stir in the vanilla extract (careful, it’s strong!). Let this cool for about 10 minutes, it should thicken slightly but still be pourable. If you rush this step, your ganache will be too runny, so resist temptation!
Assembling the Mini Cups
Time to bring it all together! Transfer your slightly cooled ganache to a piping bag or ziplock with the corner snipped off. Pipe (or carefully spoon) the ganache into your chocolate cups, filling them almost to the top. Give the tin another gentle tap to settle everything.
Now, the hardest part, chilling them for at least 1 hour (2 is better). I know, I know, the wait is torture. But trust me, that time lets the ganache set up perfectly so you get that dreamy “melt-in-your-mouth” texture when you bite in.
Tips for Perfect Mini Milk Chocolate Ganache Cups
After making these more times than I can count, here are my can’t-miss tricks:
- Room temp cream: Take your heavy cream out 30 minutes before starting, it blends into the chocolate more smoothly.
- Chocolate quality matters: Splurge on good chocolate chips, they melt better and taste richer than bargain brands.
- Patience pays off: Don’t rush the chilling steps! Properly set shells prevent ganache leaks.
- Thickness test: Dip a spoon in your ganache, it should coat the back in a thin, even layer before filling.
Follow these, and you’ll get flawless cups every time! If you are looking for more amazing dessert ideas, check out what Family Tastes has to offer.
Variations for Mini Milk Chocolate Ganache Cups
Oh, the fun you can have with these little cups! My favorite part is playing with flavors, try a pinch of flaky sea salt on top for that sweet-salty magic, or stir orange zest into the ganache for a citrusy twist. Feeling fancy? Top with crushed nuts, espresso powder, or even a tiny raspberry. The possibilities are endless!
Serving and Storing Mini Milk Chocolate Ganache Cups
These little beauties are best served slightly chilled but not straight from the fridge, let them sit at room temperature for about 10 minutes before serving. That’s when the ganache reaches its perfect silky texture! Store any leftovers (if you have any!) in an airtight container in the fridge for up to 5 days. I like to layer them between parchment paper so they don’t stick together. Pro tip: They also freeze beautifully for up to a month, just thaw in the fridge overnight before serving.
Nutritional Information
Just a quick note, these nutrition facts are estimates since brands and exact measurements can vary slightly. Each delightful mini milk chocolate ganache cup contains about 120 calories, 8g fat (5g saturated), and 10g sugar. Remember, they’re tiny but mighty satisfying!
Frequently Asked Questions
Can I use white chocolate instead of milk chocolate?
Absolutely! White chocolate makes a lovely, creamy ganache, just reduce the cream slightly since white chocolate has more fat. You might need to add an extra pinch of salt to balance the sweetness.
How long do these mini ganache cups keep?
They’ll stay perfect in the fridge for up to 5 days in an airtight container. For longer storage, freeze them (they keep beautifully for a month!). Just thaw overnight in the fridge before serving.
Can I make these without a mini muffin tin?
Yes! Use silicone molds for easy removal, or even small paper cups. If you’re really in a pinch, spoon the chocolate onto parchment to make flat discs, they’ll still taste amazing! For more bite-sized inspiration, check out these mini assorted dessert platter bites.
Why did my ganache turn grainy?
This usually happens if the cream was too hot or you stirred too vigorously. Next time, let the cream cool slightly before pouring, and whisk gently in one direction only. If you enjoy no-bake treats, you might also like these no-bake mini layered desserts.
Now go make these little beauties and tag me in your photos, I can’t wait to see your chocolatey creations! For another fun, easy dessert, see how to make mini chocolate peanut butter cups.