Chocolate Raspberry Cups Recipe

Introduction

These Chocolate Raspberry Cups combine the tartness of fresh raspberries with rich, smooth chocolate for a delightful bite-sized treat. Perfect as a quick dessert or an elegant snack, they are easy to make and sure to impress.

Ingredients

• 6 oz raspberries (fresh or frozen)
• 1 tbsp chia seeds
• 2 tsp sweetener of choice
• 6 oz chocolate chips or chocolate bars (about 1 cup)
• Optional: 1 tsp vegetable or melted coconut oil for a smoother sauce

Instructions

1. Step 1: Mash the raspberries thoroughly to create a puree.
2. Step 2: In a small saucepan, combine the raspberry puree, chia seeds, and sweetener. Heat over low heat, stirring occasionally until the mixture is hot and starts to bubble.
3. Step 3: While the raspberry sauce warms, melt the chocolate gently using your preferred method, ensuring it doesn’t burn.
4. Step 4: Using a teaspoon, spread melted chocolate along the sides of mini cupcake liners or candy molds.
5. Step 5: Add about two teaspoons of the raspberry filling into each chocolate-lined mold.
6. Step 6: Cover the raspberry filling completely with the remaining melted chocolate.
7. Step 7: Place the cups in the refrigerator or freezer for a few minutes to set, or leave them at room temperature for a few hours until firm.

Tips & Variations

• For extra smoothness, add 1 teaspoon of vegetable or melted coconut oil to the chocolate while melting.
• If you don’t have mini cupcake liners or candy molds, freeze spoonfuls of the raspberry jam, then dip each frozen blob in melted chocolate for a rustic alternative.
• Try substituting raspberries with strawberries or blackberries for different flavor variations.

Storage

Store the chocolate raspberry cups in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to one month. Let frozen cups come to room temperature for a few minutes before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Just thaw them slightly before mashing to release juices and maintain the right texture for the filling.

How do I properly melt chocolate without burning it?

Melt chocolate slowly over low heat using a double boiler or in short bursts in the microwave, stirring frequently until smooth. Avoid direct high heat to prevent burning or seizing.

Chocolate Raspberry Cups Recipe

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★★★★★

4.6 from 82 reviews

Delight in these luscious Chocolate Raspberry Cups, combining fresh raspberry puree with smooth melted chocolate. Enhanced with chia seeds for texture and a touch of natural sweetness, these bite-sized treats are easy to prepare and perfect for a decadent snack or dessert. The chocolate encapsulates the vibrant raspberry filling, creating a delicious contrast of flavors and textures.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Approximately 12 mini cups 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Raspberry Filling

• 6 oz raspberries (fresh or frozen)
• 1 tbsp chia seeds
• 2 tsp sweetener of choice (such as honey, maple syrup, or agave)

Chocolate Coating

• 6 oz chocolate chips or chocolate bars (about 1 cup)
• 1 tsp vegetable oil or melted coconut oil (optional, for a smoother sauce)

Instructions

1. Mash the Raspberries: Gently mash the raspberries until well broken down to create a puree, ensuring a consistent texture for your filling.
2. Prepare the Raspberry Sauce: Combine the raspberry puree, chia seeds, and sweetener in a small saucepan. Heat over low heat, stirring occasionally until the mixture is hot and starts to bubble, which will slightly thicken the sauce.
3. Melt the Chocolate: While the sauce is warming, carefully melt the chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning. For a smoother consistency, stir in the optional vegetable or coconut oil.
4. Assemble the Cups: Using mini cupcake liners or candy molds, spread about a teaspoon of melted chocolate up the sides to form a shell. Then, spoon approximately two teaspoons of the raspberry filling into each liner.
5. Seal with Chocolate: Cover the raspberry filling with the remaining melted chocolate, ensuring the filling is fully enclosed.
6. Set the Cups: Place the filled cups in the refrigerator or freezer for a few minutes until the chocolate hardens. Alternatively, allow them to set on the counter for a few hours at room temperature.
7. Optional Serving Tip: If you don’t have mini muffin pans or candy liners, freeze small blobs of raspberry filling and dip them in melted chocolate to create rustic cups.

Notes

• Use fresh or frozen raspberries; if using frozen, thaw slightly for easier mashing.
• Sweetener can be adjusted to taste or omitted for a more tart raspberry flavor.
• Adding vegetable or coconut oil to the melted chocolate helps create a smoother, shinier finish.
• Storage: Keep finished cups refrigerated for up to 5 days or frozen for longer storage.
• Ensure chocolate is not overheated to avoid seizing or burning.

Keywords: chocolate raspberry cups, no-bake dessert, raspberry chia seed sauce, chocolate candy cups, gluten free dessert