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These Raspberry Chocolate Cups are a chocolate lover’s dream come true. They are rich, creamy, and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes these cups a memorable decadent dessert. There is no better gift you can make to a chocolaty sweet tooth person; I am certain of that.
How to make chocolate cups
I have always loved the idea of making chocolate cups. There are a lot of possibilities out there, some are using balloons, which look great but somehow don’t seem clean enough for me, and some are using paper liners or different types of cups. I have decided to use aluminum muffin cups this time as they are stronger than paper liners and easy to remove from the hardened chocolate shell.
I have tempered the chocolate as this won’t melt as easily as untempered chocolate. It also has a smooth, glossy look in the end which really makes the cups really beautiful.
Many of the recipes for chocolate cups recommend coating the molds twice with chocolate but I’ve noticed that if you coat the cups with a thick layer from the beginning, it really doesn’t need a second layer. They keep their shape really well.
The best thing is that you can make the chocolate cups days in advance, refrigerate and fill them only when needed. Filling options are endless, from simple ice cream, fruits, whipped cream, all sorts of mousses and the list can go on.
If you love chocolate desserts, you really shouldn’t skip these Raspberry Chocolate Cups. If you try them out, don’t forget to tag me on Instagram. Would love to see how they turn out for you. Enjoy!
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Raspberry Chocolate Cups
These raspberry chocolate cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse.
Servings 6 servings
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Ingredients
Chocolate Cups
- 7 oz (200 g) dark chocolate (55-70% cocoa)
- 6 aluminum muffin cups
Raspberry Puree
- 5 oz (150 g) fresh or frozen raspberries
- 1/4 cup (50g) sugar
Chocolate Raspberry Filling
- 7 oz (200 g) dark chocolate (55-70% cocoa)
- 1 ¼ cup (300g) whipping cream , cold
- Raspberry puree
Topping
- Fresh Raspberries
- Powdered sugar
Instructions
Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat. Add the 1.5 oz (40 g) 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 a parchment paper until you prepare the rest of cups. If necessary melt the remained chocolate again over simmering water if too hard.
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 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 to 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 the chocolate mixture until incorporated.
Fold the chocolate mixture into the remaining whipped cream.
Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate 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.
Video
Nutrition
Serving: 1gCalories: 557kcalCarbohydrates: 55.6gProtein: 6.3gFat: 35.1gSaturated Fat: 23.4gCholesterol: 71mgSugar: 47.9g
Calories: 557kcal
Course: Dessert
Cuisine: American
Keyword: chocolate cups, chocolate dessert, how to make chocolate cups, raspberry chocolate cups, raspberry chocolate mousse cups, Valentine's chocolate cups, Valentines dessert
FAQs
Pipe the candy melts into the candy mold, taking care to fill in all the edges and crevices. Tap the mold gently on the counter to release any air bubbles. Place the filled mold into the fridge for 20-30 minutes or until the bottom of the mold appears cloudy – this means the candy has set.
Is chocolate and raspberry a good combo? ›
A cluster of fresh raspberries is the perfect finishing touch on top of this cake. A masterpiece for a special occasion like Valentine's Day, this chocolate raspberry cake is the perfect marriage of chocolate and berry.
Why do raspberries and chocolate go well together? ›
Raspberries: Raspberries bring a tart contrast to the sweetness of white chocolate, creating a beautiful, refreshing combination. Passion Fruit: The tangy and tropical taste of passion fruit cuts through the creaminess of white chocolate, offering a delightful balance of flavours.
Does raspberry go with milk chocolate? ›
Dark Chocolate: Because it is more bitter than milk or white chocolate, dark chocolate is best paired with sweeter fruits. This includes many in the berry family including raspberries and strawberries. Milk Chocolate: Ever the all-rounder, milk chocolate pairs well with the widest variety of fruits.
What is the best way to fill chocolate molds? ›
We recommend using a pastry bag or a squeeze bottle to get the chocolate into the mold without wasting it. Using your bag or bottle, carefully fill each cavity of the chocolate mold. Do not overfill the cavity.
Do chocolate molds need to be greased? ›
Make sure molds are clean, 100% dry, and are not dusty or scratched. Make sure the molds are at room temperature. We suggest wearing white cotton candy makers gloves when handling the molded chocolate so that you don't get fingerprints on the chocolate. Do not spray or grease the molds.
What flavor pairs well with raspberry? ›
Raspberry: Pairs well with other berries, almond, apricot, chocolate, cinnamon, citrus, ginger, hazelnut, mint, nectarine, peach, plum, rhubarb, thyme, and vanilla.
What matches with raspberry? ›
Tomatoes, basil, horseradish, hibiscus, basil and black olives. What do each of these ingredients have in common with raspberries? According to the science of Foodpairing®, each of these ingredients pairs well with raspberries because they share key aromas.
What is the best chocolate combo? ›
Chocolate Pairings
- Chocolate and candied forest fruits: an interplay of aromatic intensities that do not overlap, but rather, complement and enhance each other.
- Chocolate and pear: perfect for experimenting with cakes and tarts.
- Chocolate and banana: also try the Banana Split ice cream in our 'Chocogelaterias'
Raspberry Ginger: Zingy ginger gives a kick to the sweet-tart raspberry.
Berries, especially raspberries, blueberries, strawberries, and blackberries, are high in soluble fiber, which attaches to cholesterol in your intestines and removes it as waste. Eating just 5 to 10 grams of soluble fiber every day could lower your cholesterol by as many as 11 points.
What happens when you put sugar on raspberries? ›
You can't simply mix fresh raspberries with sugar ~ it will turn into a mush. A delicious mush, but a mush nonetheless. To infuse fruit flavor into sugar there can't be too much moisture involved or your sugar will simply dissolve.
What fruit is best with chocolate? ›
Strawberries, raspberries, cherries, and cranberries all pair beautifully with chocolate because they offer a hint of tartness to offset sweeter flavor notes in the chocolate.
What drink is best with chocolate? ›
Though a few spirits fall out of these categories, it's generally accepted that the six types of distilled spirits are: brandy, gin, rum, tequila, vodka, and whiskey. Each pairs particularly well with chocolate, but the pairings depend on the blend in question.
What pairs well with white chocolate and raspberry? ›
Similarly, liqueurs, especially fruit-based like raspberry or orange, can complement white chocolate wonderfully in cakes or mousses. Cheese: Cream cheese or mascarpone, when paired with white chocolate, makes for creamy, decadent cheesecakes or frostings.
What do you use chocolate molds for? ›
You can use your molded chocolate to decorate cupcakes, cakes, cookies, brownies and more! They're also great for gifting! Package them in little favor bags or boxes and hand them out at your next party or celebration.
How to get chocolate out of silicone molds without breaking? ›
Flexing the Mold: Gently flex the silicone mold to loosen the chocolate. Silicone's flexibility allows you to carefully push the chocolate out without damaging it. Easing the Chocolate Out: Start at the corners and edges, gradually working towards the center.
How long do chocolate molds take to set? ›
Place in the refrigerator; chocolate usually takes 10 to 20 minutes to set in the fridge and harden. Smaller chocolate molds may take less time to set up, and larger chocolate molds could take the full 20 minutes.
How to release chocolate from plastic molds? ›
Try tapping the sides of the mould, then tap the mould again on a flat surface in one motion. Chances are, some chocolate will be released. Repeat the process several times until all of the chocolate is released from the mould.
