Raspberry Chocolate Cups
Indulge in the decadent combination of rich dark chocolate and zesty raspberry cream with these easy-to-make Raspberry Chocolate Cups. Perfect for a special treat or an elegant dessert, these no-bake delights feature silky, homemade raspberry puree blended with creamy whipped cream cheese and a hint of vanilla, all encased in a crisp chocolate shell. With just 20 minutes of prep, these gluten-free, bite-sized treats deliver a luxurious contrast of textures and flavors, from the smooth, fruity filling to the satisfyingly crisp exterior. Serve them chilled for a refreshing and visually stunning dessert that is sure to impress at any gathering.
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Recipe Information
Ingredients
- 200 grams dark chocolate
- 150 grams fresh raspberries
- 100 grams cream cheese
- 40 grams powdered sugar
- 1 teaspoon vanilla extract
- 20 grams unsalted butter
Instructions
Prepare a muffin tin with 8 paper liners or use a silicone muffin mold for easy release.
Chop the dark chocolate into small pieces and melt it using a double boiler or in the microwave in 30-second intervals, stirring after each interval until smooth.
Spoon a small amount of melted chocolate into each liner, swirling it around to coat the sides evenly. Reserve enough chocolate to later seal the tops of the cups.
Place the coated molds in the freezer for about 10 minutes, or until the chocolate hardens.
In a mixing bowl, mash the raspberries using a fork until smooth. Strain the mixture through a fine-mesh sieve to remove seeds, keeping only the raspberry puree.
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gradually fold in the raspberry puree until fully incorporated.
Fill each chocolate shell with 1-2 teaspoons of the raspberry cream mixture, leaving a small gap at the top.
Re-melt the reserved chocolate if necessary and spoon it over the raspberry filling to seal each cup. Use the back of a spoon to spread the chocolate evenly to the edges.
Return the cups to the freezer for an additional 10-15 minutes to set completely.
Carefully remove the chocolate cups from the molds and serve chilled. Store leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 148.8 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1784 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
