Ube Halaya Candy Cup Recipe
Ube Halaya Candy Cups are made with Filipino white chocolate, polvoron and of course ube halaya.
Servings: 12 Cups
Equipment
- 12 Disposable or Reusable Muffin Cup Liners
Ingredients
Candy Shell
- 2 Cups White Chocolate Buttons
- ¼ Cup Coconut Oil
- ½ Teaspoon Ube Flavoring
Filling
- ¼ Cup Ube Halaya
- ¼ Cup Ube Polvoron
Instructions
Make the Candy Shell
- Melt together the white chocolate and coconut oil in a microwave safe bowl. Start with 1 minute in the microwave. Take it out and mix well. Put the bowl back in and heat for 30 seconds. Take it out and mix again. Repeat heating up in 15 second intervals until all the chocolate is melted. Sometimes just spending time to mix it more will melt the small stubborn chocolates.
- Next add the ube flavoring to the melted white chocolate mixture. Mix well.
Add the fillings
- Line up the 12 empty muffin liners on a baking sheet or muffin tin.
- Place 1 teaspoon of melted chocolate in each cavity of the liners and spread it all over the bottoms and up the sides a bit. Then place in the refrigerator for 15 minutes to harden.
- Once the chocolate is hardened take it out of the refrigerator and evenly distribute the polvoron. After the polvoron top each with Ube Halaya. Spread it flat as much as you can.
- Finally top each filled cup with the remaining chocolate. About 1 teaspoon each and smooth out the top. Place back in the refrigerator to harden for at least 30 minutes,
- Once hard remove from the reusable molds and place on a platter to serve. If you used disposable ones, no need to remove just serve as is.