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Ganache Filled Pastry Cups with Chocolate Stamp

SKILL LEVEL: Skill Intermediate

TAGS: Brushes, Candy Wafers, Cups and Shells, Ganache, Stampers

  • 1 Box Chocolatier Pastry Shells
  • 1 package Chocolatier Dark Chocolate Flavored Ganache
  • 6oz Chocolatier Milk Chocolate Flavored Candy Wafers
  • Chocolatier Chocolate Stamper
  • Chocolatier Luster Brush (Your preferred color)
  • Chocolatier Silicone Melting Bowl or Microwave-safe Bowl
  • Parchment paper or silicone mat lined sheet pan
To make cups:
  1. Melt ganache in the microwave according to package instructions.
  2. Spoon desired amount of ganache into each pastry shell, and allow to set up in the refrigerator or at room temperature.
To make chocolate stamps:
  1. Melt candy wafers in the microwave according to package instructions.
  2. On a chilled, parchment lined baking sheet, spoon a small amount of melted wafers, and gently hold the stamper on top until it has set enough to support itself.
  3. Chill in the refrigerator or freezer until it has firmed up completely. Repeat this process to yield a stamped garnish for each pastry cup.
  4. When the stamps have been created, allow them to reach room temperature.
  5. Using the luster brush, gently apply a thin layer of luster. Top each ganache filled pastry cup with a stamp.