Raspberry Chocolate Cups
Time: 45 minutes
Serves: 24
Have you ever wondered how to make chocolate cups at home? These delicious raspberry chocolate cups make the perfect dessert or fun afternoon snack when you need a boost! Feel free to alternate chocolate varieties with white, dark, or milk chocolate to create a two-toned effect!
Prep Time:
45 minutes
Cook Time:
0 minutes
Serves:
24
Perfect for:
Afternoon Snacks
Bookclub Bites
Finger Foods
Packable Snacks
Ingredients
- 3 Ounces white chocolate, chopped
- 3 Teaspoons coconut oil, divided
- 3 Ounces milk chocolate, chopped
- 3 Ounces dark chocolate, chopped
- 1/2 Cup unsweetened nut butter or seed butter
- 3 Tablespoons powdered sugar
- 1 Package (6 ounces) Driscoll’s Raspberries
- Flaky sea salt
Directions
- LINE a 24 well mini muffin pan with paper liners.
- PLACE 3 ounces white chocolate into a small heat-proof bowl.
- MELT white chocolate over a small pot of simmering water or in microwave at low power in short bursts.
- STIR IN 1 teaspoon coconut oil.
- DIVIDE half of melted white chocolate mixture between 8 paper liners and SPREAD chocolate up sides of paper liners.
- REPEAT with milk chocolate and REPEAT with dark chocolate.
- CHILL muffin pan in refrigerator until chocolate is set.
- PLACE 1/2 cup unsweetened nut butter or seed butter into a small bowl.
- ADD 3 tablespoons powdered sugar.
- RESERVE 24 raspberries and ADD remaining raspberries to nut butter mixture.
- MASH and STIR until mixture is smooth.
- SPOON or PIPE nut butter mixture evenly between chocolate cups.
- TAP pan on countertop several times to REMOVE air bubbles and LEVEL nut butter mixture.
- REHEAT remaining white chocolate mixture as needed.
- DIVIDE white chocolate mixture evenly between 8 chocolate cups.
- TAP pan on countertop several times to LEVEL white chocolate mixture.
- REPEAT with remaining milk chocolate and REPEAT with remaining dark chocolate.
- SPRINKLE flaky sea salt lightly over chocolate cups and PRESS 1 raspberry into each chocolate cup.
- CHILL muffin pan in refrigerator until chocolate is set.
- SERVE immediately or STORE in an airtight container in refrigerator for up to 5 days.
