Chocolate Cola Truffles #christmas #chocolate

The intent for these candy cups came to me last season when I saw packages of mini red impressible cups in the mart outlet. I hump e'er treasured miniatures and those tiny circle cups were rightful so darn attractive. When I eventually got around to making these fun chocolates, I started out by using the impressible red cups as a spoilage.


  • Ingredients
  • clear piping gel
  • 6 ounces red candy melts
  • 1/2 cup heavy whipping cream
  • 16 drops cola flavoring candy oil
  • 2 ounces white modeling chocolate
  • 8 ounces semi-sweet chocolate, finely chopped


  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.