Tuesday, January 17, 2012

Chocolate Tortoni Cups




I was a campfire girl.

I forget what it means but we had this cool little hand signal…. like smoke coming up from a fire… peace, love, bla bla.

I really enjoyed Campfire.

“Would you like to buy some Campfire Candy?”

~No thanks, I already got some. (yeah, right)

“Alright (sad face), thanks for supporting Camp Fire!”

Who’s got two thumbs and went to super hi-seller camp every year, from age 7 to 12?



So, we had some kind of monthly meetings, complete with rituals, candle lighting, singing, (whoa, sounds weird) and spaghetti dinner.

The kids were usually in charge of desserts, and we made these often. So easy, can be made and frozen waaaay ahead of time, and FUN AND VERSATILE!

They’re kinda a simplified version of fancy chocolate mousse, with crunchy cookie pieces.

 Let’s do this. Semi-sweet chocolate, corn syrup (notice the “no high fructose corn syrup sugar” – how ironic) – throw it in a pot, melt over medium.

Slow and low.

Melt it all down.

Stir, baby, stir.

Meanwhile, back at the ranch….

Whip up some cream.

Then fold in the COOLED (slightly) chocolate mixture.

*Don’t be impatient like me. I tried once throwing in the ‘hot’ chocolate mixture, ruined the cream, spilled on my foot, I was fussing at the cat, it was a mess.

Queue the fun part. Add in some cookies. I had some Teddy Grahams on hand.

It’s also EXCELLENT with chopped Andes mints, chocolate wafers, candy (?), what else can ya’ll think of that would be good??!

That’s it! Spoon into little muffin tins and freeze a few hours, until firm.

You can then store them in a ziploc bag until you need them.

When ready to serve, take out and defrost an hour or so.

So easy! You’ll love it!

So, any other CampFire Boys and Girls out there?
And share with me some mix-in ideas…. candy canes!! Just thought of that one.

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Chocolate Tortoni Cups

Yield: 12 muffin cups

Prep Time: 25 minutes

Cook Time: 3 hours freeze


8 oz. German Chocolate or Semi-Sweet Baking Squares
2/3 cup Light Corn Syrup
2 cups Heavy Whipping Cream
2 cups Cookies, Candies, your choice, broken into pieces (Andes mints are GREAT)
Muffin Liners


Melt chocolate and corn syrup over medium heat, or melt in microwave, let cool. Meanwhile, whip the cream until soft peaks form. Fold in chocolate mixture. Then add cookies or candies and fold again, lightly. Portion into 12 muffin liners. Freeze 2 hours or until firm. Let sit out 20 minutes before serving.

Peace, Love, and Easy Treats Ya’ll!



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