Name: Chocolate Cups Filled with Cajeta and a Touch of Rum
Prep time: 75 min
Yield: 20
Cuisine: Mexicana
Ingredients: 200 grams dark chocolate, for confectionery; 30 grams white chocolate; 1/4 cups cajeta; 1/2 tablespoons essence of rum; 1/2 tablespoons vanilla essence; 20 walnuts

Preparation

1h 15 mins

Medium

Melt the 200g of chocolate in the microwave for 30 seconds. If the chocolate has not melted well in this time, we put it back in for another 30 seconds until we achieve a liquid consistency. With this chocolate, we coat the truffle cups so that each cup is well covered in chocolate. What we aim to achieve with this is to make the base of our chocolate to fill it. As we finish each cup, we will turn them upside down on a platter with wax paper so that the excess chocolate drains off, and we put them in the freezer for 15 minutes. While the cups harden in the freezer, we proceed to mix in a bowl the cajeta, rum essence, and vanilla essence. We beat until all the ingredients are perfectly incorporated and set aside. In a separate bowl, we crumble the 2 slices of cake and also set aside.