Christmas Recipes > Chocolate Covered Hi-Hats

Posted On November 2, 2008

Filed under Festive Recipes

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Ingredients >

Filling >
1 1/4 cups sugar
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 teaspoon almond extract            

Coating >
2 cups (12-ounce) semisweet chocolate chips
3 tablespoons canola or vegetable oil

Other >
12 cupcakes 

Method >
For the filling:
Put the sugar, water, egg whites, and cream of tartar in a heatproof container or the top of a double boiler with at least a 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white and foamy, about 1 minute.

Put the bowl over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Beat on high speed until frosting forms a stiff peak that stands straight up if you stop the beaters and lift them out of the mixture, about 12 minutes.

Remove the container from the water, add the vanilla and almond extracts. Continue beating for 2 minutes. Spoon the filling into a large pastry bag with a large plain pastry tip or a large plastic freezer bag with a 1/2-inch-long hole cut in one corner. Leaving a 1/8-inch plain edge on each cupcake, pipe a spiral of filling into a 2-inch-high cone-shaped mound on top of each one, using about 1/2 cup of filling per cupcake. Refrigerate while you prepare the coating.

For the coating: Put the chocolate and oil in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until chocolate is melted and smooth. Scrape into a small bowl and cool about 15 minutes.

Holding each cupcake by its bottom, dip the top of the mound of filling in the chocolate coating, letting any excess drip off, then spoon more coating over the unfilled edge of the cupcake and over the rest of the filling to coat it; none of the white filling should show. Let the cupcakes sit at room temperature for about 15 minutes.

Peel off the paper liners and return the cupcakes to the platter and refrigerate for about 30 minutes to set the coating, then cover and refrigerate for at least 2 hours. Serve cold.