quick desserts Raspberry Chocolate Cups Recipe

admin mai 09, 2018

Healthy dinner ideas 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. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes this cups a memorable decadent dessert. There is no better gift you can make to a chocolaty sweet tooth person, I am certain of that.

Ingredients

Makes 6 muffin cup servings

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 1/4 cup (300g) whipping cream, cold

Raspberry puree

Topping

Fresh Raspberries

Powdered sugar

1. 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.

2. Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with 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.

3. 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.

4. Set up the raspberry puree. Place raspberries and sugar into a little pan and heat to the point of boiling. Stew for 5 to 10 moment and expel from warm. Sifter to evacuate the seeds. Put aside until prepared to utilize.

5. Set up the chocolate raspberry filling. Place chocolate into a heatproof bowl and liquefy over stewing water. Add raspberry puree and mix to join.
6. Whip the cream until the point when firm pinnacles shape. Overlap 33% of the cream into the chocolate blend until joined.

7. Crease the chocolate blend into the rest of the whipped cream. Gather the mugs. Make a little cut toward one side of each shape if essential, and remove them to uncover the chocolate glasses. Fill the chocolate mugs with raspberry chocolate filling.

8. Refrigerate for no less than 2 hours or until set.

9. Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.