Chocolate Ganache Cups

Quite possibly, one of the most dreamy, easy desserts you'll ever make. Creamy chocolate ganache (which is simply dark chocolate and cream) spooned into toasted wonton cups and dusted with sweetened cocoa. Imagine that scenario: crispy, creamy and (let's face it) cute.

I don't know about you - but I think these cups scream "SPECIAL OCCASION"! Which is great when you want to impress your family and friends. I mean, assuming you want to impress people. Maybe you'll make them just for you. Which works too. I made them for myself and my boys. We're worth it.

Anyway, not only are these cups visually appealing, just wait until you taste them. The ganache is rich and creamy, actually almost fudgy. Like if you left fudge in your car, during the summer, just long enough for it to lose its shape (and ultimately cover your fingers in chocolate). It's quite an enchanting experience when the ganache melts on your tongue while the wontons snap from their crispness.

And don't even get me started on how easy they are to make. The wonton cups are created in mini muffins pans with just wonton wrappers and cooking spray. The ganache is made with chocolate and cream. The dusting is cocoa and powdered sugar. Three 2-ingredient components that come together to create one spectacular treat. And by spectacular, I mean divine.

This recipe definitely belongs in your holiday baking rotation.

Chocolate Ganache Cups

24 wonton wrappers
Cooking spray
1/2 cup semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsweetened cocoa powder
1 tablespoon powdered sugar

Preheat the oven to 350 degrees.
Place the chocolate chips in a medium bowl. Set aside. Heat the cream in a small saucepan over medium heat (or in the microwave) until bubbles appears around the edges. Pour the cream over the chocolate chips and let stand, without stirring, for 5 minutes (letting the chocolate melt before stirring prevents "grainy" ganache). Stir with a spatula until the chocolate is completely melted and the mixture is smooth and shiny. Transfer the bowl to the refrigerator and let the ganache chill until it reaches the consistency of pudding, about 30 minutes (if you want a firmer texture, leave the ganache in longer; it will get very firm, like soft fudge, when chilled completely).
Meanwhile, press the wonton wrappers into the bottom and up the sides of 24 mini muffin cups. Spray the wontons with cooking spray.
Bake for 8 to 10 minutes, until golden brown.
Spoon the chilled ganache into the toasted wonton cups.
In a small bowl, combine the cocoa and powdered sugar. Sift the mixture over the cups and serve.
Store leftovers in an airtight container the refrigerator.

Makes 24 cups