Chocolate Raspberry Cups Recipe
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.
- 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
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
- Mash the Raspberries: Gently mash the raspberries until well broken down to create a puree, ensuring a consistent texture for your filling.
- 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.
- 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.
- 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.
- Seal with Chocolate: Cover the raspberry filling with the remaining melted chocolate, ensuring the filling is fully enclosed.
- 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.
- 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
Find it online: https://tastemadebyclara.com/chocolate-raspberry-cups-recipe/
