Raspberry Chocolate Cups

Raspberry Chocolate Cups
Raspberry Chocolate Cups

This chocolate raspberry glass is a chocolate lover's dream come true. They are rich, creamy and chocolaty, brown skin shells paired well with raspberry cream mousse. Fresh raspberries on top really enhance flavor and present a beautiful texture that makes this cup a memorable decadent dessert. There is no better gift you can make for someone who has a chocolaty sweet tooth, I'm sure of that.
I always liked the idea of making chocolate cups. There are many possibilities out there, some use balloons, which look great but somehow don't seem clean enough to me, some use paper coatings or various types of cups. I have decided to use an aluminum muffin cup this time because it is stronger than paper liners and easily removed from the hardened brown shell.

Prep Time: 30 Mins
Cook Time: 10 Mins
Total Time: 40 Mins

Raspberry Chocolate Cups
Ingredient
Chocolate Cup
  • 7 ounces (200 g) dark chocolate (55-70% cocoa)
  • 6 cups of aluminum muffins
Chocolate Raspberry Filling
  • 7 ounces (200 g) dark chocolate (55-70% cocoa)
  • 1 1/4 cup (300g) whipped cream, cool
  • Puree raspberries
Puree Raspberry
  • 5 ounces (150 g) of fresh or frozen raspberries
  • 1/4 cup (50 g) of sugar
Additional
  • Fresh Raspberries
  • Powdered sugar

Instruction
  1. Prepare a cup of chocolate. To heat chocolate, divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Add 5.5 oz (160g) chocolate to a heat-resistant bowl and place it on boiling water. Heat the chocolate until the thermometer sounds 40-46 degrees F (40-46C), then remove the bowl from the heat. Add 1.5 oz (40 g) of chocolate to the melted chocolate and stir until smooth.
  2. Fill each cup a little less than half with chocolate and turn to coat all sides of the cup with a fairly thick layer of chocolate. Pour excess chocolate into a bowl. Rub the top edge and place it upside down on parchment paper until you prepare the remaining glass. If necessary, melt the remaining chocolate over boiling water if it is too hard.
  3. Rub the top edge again if necessary and cool the cup for at least 30 minutes or until the chocolate has hardened. The glass can be prepared a few days in advance and stored in the refrigerator until ready to be filled.
  4. Prepare raspberry puree. Put raspberries and sugar in a small saucepan and bring to a boil. Simmer for 5 to 10 minutes and remove from heat. Filter to remove the seeds. Set aside until ready to use.
  5. Prepare the contents of chocolate raspberries. Place the chocolate in a heat-resistant bowl and melt it over boiling water. Add raspberry puree and stir until smooth.
  6. Combine the cream to form a rigid peak. Fold one-third of the cream into the chocolate mixture until evenly mixed.
  7. Fold the chocolate mixture into the remaining whipped cream.
  8. Place the glass. Make a small cut at one end of each mold if necessary, and tear it to reveal the chocolate cup. Fill a chocolate cup with chocolate filling with raspberries. Chill for at least 2 hours or until ready.
  9. Before serving topping each cup with fresh raspberries and sprinkling powdered sugar on it.

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