This raspberry chocolate cups recipe is a decadent dessert. The creamy raspberry filling and fresh raspberry topping improve the texture and taste of the dish. Its impressive and enticing presentation makes this dessert perfect for parties. This makes it a perfect home-made gift idea as the chocolate cup will not melt that easily.
If you love eating chocolate then go for the healthier dark chocolates. They are made from cocoa butter instead of milk-based butter used to make milk chocolates. The cacao that makes up a high proportion of dark chocolate is considered a “superfood” as it contains high amounts of soluble fiber and minerals such as iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium. Some of the amazing benefits attributed to cacao include improving blood circulation, cholesterol profile, brain function, and heart health, ability to ward off cancers, protection from disease-causing free radicals and lowers blood pressure and blood sugar. It is still noted by experts though, to eat dark chocolates in moderation owing to the presence of sugar. Pure cacao does not have this drawback but is bitter on its own.
• 7 oz dark chocolate
Chocolate Raspberry Filling:
• ¾ cup of fresh or frozen raspberries
• ¼ cup of sugar
• 7 oz dark chocolate
• 1 ¼ cup of cold whipping cream
• fresh raspberries
• powdered sugar
This recipe takes about 45 minutes to make. The chocolate cups need to set for at least 30 minutes. The filling needs to chill for at least 2 hours. Serves 6.
In a double boiler, melt 5.5 oz of dark chocolate until the temperature reaches 115°F.
Remove from heat and mix in the remaining dark chocolate until smooth.
Fill ⅓ of an aluminum muffin tin with chocolate mixture.
Tilt and swirl the tin to make sure a thick layer of chocolate coats the bottom and sides.
Pour out any excess chocolate.
Repeat this procedure for all 6 muffin tins.
Refrigerate chocolate cups for at least 30 minutes or until the chocolate hardens.
To prepare the filling, put raspberry and sugar into a saucepan.
Simmer over medium heat for 5 to 10 minutes.
Remove from heat and strain to remove the seeds.
Melt chocolate in a double boiler.
Once melted, remove from heat and stir in raspberry puree.
In a separate bowl, whip cream until soft peaks or formed.
Mix half of the whipped cream into the chocolate mixture.
Pour chocolate mixture into the remaining whipped cream and fold until well combined.
To remove the chocolate cups, make a small cut on the side of the aluminum tin then continue tearing the tin.
Pour chocolate-raspberry filling into the chocolate cups.
Refrigerate for at least 2 hours.
Arrange fresh raspberries on top of filling.
Sprinkle powdered sugar on top and serve.
Ideas And Tips:
• If you are using a muffin tray, just (carefully) dip the bottom of the muffin tray into hot water and flip to remove the chocolate cups. Don’t sink it like the Titanic!
• You can also use strawberries, blueberries, mangoes or peaches.
• You may add chopped nuts as toppings or into the filling.
images – https://www.youtube.com/watch?v=gaoGfJx_VIw