Chocolate Raspberry Cups
Dark chocolate cups filled with a raspberry cream cheese cream, topped with a fresh raspberry and mint.
🍽️ Makes 30
Ingredients
| 1 cup | 240 ml | raspberries (for cream) |
| 1/3 cup | 80 ml | powdered sugar |
| 1 tablespoon | 15 ml | lemon juice |
| 1 cup | 240 ml | heavy cream |
| 4 ounce | 115 g | cream cheese |
| 1 cup | 240 ml | white chocolate chips |
| 1/2 teaspoon | 2.5 ml | magenta food gel |
| — | Mini cupcake liners | |
| 2 cups | 480 ml | dark chocolate chips |
| — | Raspberries (for topping) | |
| — | Mint leaves |
Instructions
Yields: 30
- Blend together raspberries, powdered sugar and lemon juice until you have a smooth puree.
- Strain the puree into a large mixing bowl. Discard the seeds.
- Add the heavy cream and cream cheese. Mix until everything is evenly incorporated. Refrigerate until ready to use.
- In a small mixing bowl, melt the white chocolate chips. Stir in the magenta food gel and pour into a small sealable plastic bag.
- Lay out your mini cupcake liners on a wire rack. Take your plastic bag of magenta colored chocolate and snip one edge. Drizzle the chocolate over the mini cupcake liners, design to your preference. Set aside while you prepare the dark chocolate.
- In a small mixing bowl, melt the dark chocolate. Pour a spoonful of dark chocolate into the mini cupcake liner. Rotate the cupcake liner so the dark chocolate coats everything, flip over so excess chocolate drips out. Repeat with remaining cupcake liners.
- Set chocolate. Once hardened, peel off the cupcake liner. Fill each chocolate cup with the raspberry cream. Top with a fresh raspberry and garnish with some mint leaves.
- Enjoy!