Raspberry Chocolate Cups

By JoshandMegs -

I made these for our Christmas birthday dessert for baby Jesus, and we all really enjoyed them. I need to have a reason to make some more soon. They are also really easy to make!

Raspberry Chocolate Cups
Makes 6 muffin cup servings

Chocolate Cups
7 oz dark chocolate (55-70% cocoa)
6 aluminum muffin cups (refer to note at bottom)

Raspberry Puree
5 oz fresh or frozen raspberries
1/4 cup sugar

Chocolate Raspberry Filling
7 oz dark chocolate (55-70% cocoa)
1 1/4 cup whipping cream, cold
Raspberry puree

Topping
Fresh Raspberries
Powdered Sugar

Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz and 1.5 oz. Place the 5.5 oz chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until a thermometer reads 105-115 degrees F, then take the bowl out of the simmering water. Add the 1.5 oz chocolate into the melted chocolate and stir until smooth.

Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on parchment paper until you prepare the rest of cups. If necessary melt the remaining chocolate again over simmering water, if too stiff.

Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared a few days in advance and kept refrigerated until ready to be filled.

Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5-10 minute and remove from heat. Sieve to remove the seeds. Set aside until ready to use.

Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.

Whip the cream until stiff peaks form. Fold a third of the cream into chocolate mixture until incorporate. Fold the chocolate mixture into the remaining whipped cream. 

Assemble the cups. Make a small cut at the end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the cups with raspberry chocolate filling. Refrigerate for at least 2 hours or until set. 

Before serving, top each cup with fresh raspberries and sprinkle powdered sugar on top.

Note: I had the cupcake aluminium liners on hand, so I used those, but they are flimsy. They worked, but it would definitely be easier to use the Durable aluminum cups

AND...for those who enjoy watching a How-to, you can view it HERE.

Bon Appetite! 

Comments

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more