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Ganache Filled Pastry Cups with Transfer Mold

SKILL LEVEL: Skill Intermediate

TAGS: Candy Wafers, Cups and Shells, Flavored Sugars, Ganache, Tools, Transfer Molds

Ingredients
  • Chocolatier Pastry Shells
  • Chocolatier Dark Chocolate Flavored Ganache
  • Chocolatier Milk Chocolate Flavored Candy Wafers
  • Chocolatier Transfer Mold (Splatter design)
  • Chocolatier Raspberry Flavored Sugars
Kitchenware
  • Chocolatier Silicone Melting Bowl or Microwave-safe Bowl
Instructions
  1. Melt ganache in the microwave according to package instructions.
  2. Spoon desired amount into each pastry shell, and allow to set up in the refrigerator or at room temperature.
To make the chocolate transfer:
  1. Melt the candy wafers in the microwave according to package instructions.
  2. Spoon a very small amount into transfer mold cavities and tap gently to fill in evenly. Chill for 5 minutes.
  3. When the transfers have been created, remove from mold and allow them to reach room temperature.
  4. Place one on top of each ganache pastry cup, and sprinkle with a small amount of Chocolatier Raspberry Sugar.