Why You’ll Love This Recipe
These chocolate raspberry cups are:
- Simple to make: With minimal ingredients and straightforward steps, this recipe is accessible even for novice cooks.
- No-bake: Perfect for warm days or when you want a quick dessert without turning on the oven.
- Customizable: You can adjust the sweetness, use different types of chocolate, or even substitute the raspberry filling with other fruits or jams.
- Diet-friendly: Naturally gluten-free and can be made vegan or keto-friendly with appropriate ingredient choices.
ingredients
Raspberry Filling:
6 oz raspberries (fresh or frozen)
1 tbsp chia seeds
2 tsp sweetener of choice
Chocolate Coating:
6 oz chocolate chips or chopped chocolate bars (about 1 cup)
Optional: 1 tsp vegetable oil or melted coconut oil for a smoother sauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Prepare the raspberry filling: Mash the raspberries thoroughly. In a small saucepan over low heat, combine the mashed raspberries, chia seeds, and sweetener. Stir occasionally until the mixture is hot and begins to bubble. Remove from heat and let it cool slightly.
- Melt the chocolate: In a microwave-safe bowl or using a double boiler, melt the chocolate chips or chopped chocolate. If using, stir in the vegetable or coconut oil until the mixture is smooth.
- Form the chocolate cups: Line a mini muffin tin with paper liners or use candy molds. Spoon about a teaspoon of the melted chocolate into each liner, using the back of the spoon to spread it up the sides, forming a shell. Place the tray in the refrigerator or freezer for a few minutes to set.
- Add the raspberry filling: Once the chocolate shells have hardened, spoon about two teaspoons of the raspberry filling into each cup, ensuring it doesn’t overflow.
- Seal the cups: Cover the raspberry filling with the remaining melted chocolate, smoothing the tops. Return the tray to the refrigerator or freezer until the chocolate has fully set.
Servings and timing
- Yield: 12–14 chocolate cups
- Prep time: 15 minutes
- Chill time: Approximately 30 minutes
- Total time: About 45 minutes
Variations
- Fruit substitutions: Replace raspberries with strawberries, blueberries, or cherries for a different flavor profile.
- Nutty addition: Add a layer of nut butter (like almond or peanut) atop the raspberry filling before sealing with chocolate.
- Sweetness adjustment: Modify the amount or type of sweetener in the raspberry filling to suit your taste.
- Chocolate variety: Use milk, white, or flavored chocolate instead of dark chocolate for a different taste.
storage/reheating
- Storage: Store the chocolate raspberry cups in an airtight container in the refrigerator for up to one week.
- Freezing: For longer storage, freeze the cups for up to a month. Thaw in the refrigerator before serving.
- Reheating: Not applicable, as these treats are best enjoyed chilled.
FAQs
Can I use store-bought raspberry jam instead of making the filling?
Yes, you can substitute the homemade raspberry filling with store-bought jam. However, the texture and sweetness may differ from the original recipe.
Do I need to temper the chocolate?
Tempering chocolate gives a glossy finish and a firm snap. For this recipe, it’s optional. If you prefer a simpler method, melting the chocolate without tempering works fine, especially if the cups are stored chilled.
Can I make these cups vegan?
Absolutely. Use dairy-free chocolate and ensure your sweetener is vegan-friendly.
How can I make this recipe keto-friendly?
Use sugar-free dark chocolate and a keto-approved sweetener like stevia or erythritol. Also, ensure the raspberries fit within your carb allowance.
What if I don’t have mini muffin liners?
You can use silicone molds or even ice cube trays as alternatives. Just ensure they’re food-safe and can handle the melted chocolate.
Can I add other flavors to the filling?
Yes, consider adding a splash of vanilla extract, lemon zest, or a hint of chili powder for a unique twist.
How do I prevent the chocolate from seizing?
Ensure no water comes into contact with the chocolate during melting. Use dry utensils and bowls, and melt the chocolate slowly over low heat.
Can I double the recipe?
Yes, simply double all the ingredients. Ensure you have enough molds or liners to accommodate the increased quantity.
Are these cups suitable for children?
Yes, they are kid-friendly. However, monitor portion sizes due to the sugar content.
Can I use white chocolate instead of dark?
Certainly. White chocolate will yield a sweeter cup, which pairs nicely with the tartness of the raspberry filling.
Conclusion
Chocolate Raspberry Cups are a delightful fusion of rich chocolate and tangy raspberry, offering a perfect bite-sized treat for any occasion. With their simple preparation and customizable nature, they’re sure to become a favorite in your dessert repertoire. Whether you’re making them for a special event or just to satisfy a sweet craving, these cups deliver on both taste and elegance.
Print
Chocolate Raspberry Cups
- Total Time: 45 minutes
- Yield: 12–14 chocolate cups
- Diet: Gluten Free
Description
Rich and tangy Chocolate Raspberry Cups made with dark chocolate and a naturally sweetened raspberry chia filling. No-bake, easy to prepare, and customizable for various diets.
Ingredients
6 oz raspberries (fresh or frozen)
1 tbsp chia seeds
2 tsp sweetener of choice
6 oz chocolate chips or chopped chocolate bars (about 1 cup)
Optional: 1 tsp vegetable oil or melted coconut oil
Instructions
- Prepare the raspberry filling: Mash the raspberries thoroughly. In a small saucepan over low heat, combine the mashed raspberries, chia seeds, and sweetener. Stir occasionally until the mixture is hot and begins to bubble. Remove from heat and let it cool slightly.
- Melt the chocolate: In a microwave-safe bowl or using a double boiler, melt the chocolate chips or chopped chocolate. If using, stir in the vegetable or coconut oil until smooth.
- Form the chocolate cups: Line a mini muffin tin with paper liners or use candy molds. Spoon about a teaspoon of the melted chocolate into each liner, spreading it up the sides to form a shell. Refrigerate or freeze for a few minutes to set.
- Add the raspberry filling: Once the chocolate shells have hardened, spoon about two teaspoons of the raspberry filling into each cup.
- Seal the cups: Cover the raspberry filling with the remaining melted chocolate, smoothing the tops. Chill again until fully set.
Notes
Use store-bought raspberry jam if short on time.
Add a layer of nut butter for extra richness.
Try different berries or fruits for varied flavors.
White or milk chocolate can be used instead of dark chocolate.
Store in fridge for 1 week or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert, Snack
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 90-110 kcal
- Sugar: Approx. 5-7g
- Sodium: Approx. 2-5mg
- Fat: Approx. 6-8g
- Saturated Fat: Approx. 3-4g
- Unsaturated Fat: Approx. 2-3g
- Trans Fat: 0g
- Carbohydrates: Approx. 8-10g
- Fiber: Approx. 2-3g
- Protein: Approx. 1g
- Cholesterol: 0mg
