Chocolate cola truffles in edible red cups are fun desserts for any party.
Chocolate Cola Truffles in Edible Red Cups
Prep Time
25 mins
Cook Time
2 mins
Total Time
27 mins
 

Cola flavored chocolate ganache filled red candy cups look like the real deal and are a fun dessert for just about any party. 

Course: Dessert
Cuisine: American
Keyword: chocolate cola truffles, chocolate cups
Servings: 6 truffle cups
Author: Beth
Ingredients
  • 6 ounces red candy melts
  • 2 ounces white modeling chocolate
  • clear piping gel
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  • 16 drops cola flavoring candy oil
Instructions
  1. Pour red candy melts into a microwave safe bowl.

  2. Heat on high power in the microwave for 30 seconds. 

  3. Remove and stir.

  4. Heat for 15-20 second increments, stirring after each until melted. 

  5. Brush a thin layer of red candy melts on the bottom and up the sides of a 2 ounce plastic shot glass.

  6. Wipe the top edge of the glass of any candy that has dripped over the edge. 

  7. Freeze for 90 seconds.

  8. Remove from freezer and brush a second layer of red candy melts over the first layer. 

  9. Freeze for 2-3 minutes until the candy hardens. 

  10. Remove and slide the candy cup out of the plastic shot glass.

  11. Repeat creating a total of 6 candy cups. 

  12. Roll white modeling chocolate into long thin logs, or use a clay extruder to create the logs.

  13. Use clear piping gel (or remaining red candy melts) to attach a log of white modeling chocolate around the top edge of a candy cup. Cut off any excess and pinch the two seams together. 

  14. Combine the semi-sweet chocolate and heavy whipping cream in a microwave safe bowl. 

  15. Heat on high power for 30 seconds. Let the bowl sit in the microwave for 2-3 minutes. 

  16. Remove and stir until smooth. 

  17. Add 16 drops of cola flavoring. Taste. Add more if desired. 

  18. Pour the chocolate cola ganache into the red candy cups. 

  19. Optional: Cut straws into shorter pieces and insert one into each cup. 

  20. Let sit at room temperature for at least an hour so the ganache can set up before serving. 

Recipe Notes

If you don't have a microwave you can melt your red candy melts and make your chocolate ganache in a double boiler. 

Do not refrigerate your candy cups or they will become sticky. 

Cover and store at room temperature for up to a week.