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
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
1
LINE a 24 well mini muffin pan with paper liners.
2
PLACE 3 ounces white chocolate into a small heat-proof bowl.
3
MELT white chocolate over a small pot of simmering water or in microwave at low power in short bursts.
4
STIR IN 1 teaspoon coconut oil.
5
DIVIDE half of melted white chocolate mixture between 8 paper liners and SPREAD chocolate up sides of paper liners.
6
REPEAT with milk chocolate and REPEAT with dark chocolate.
7
CHILL muffin pan in refrigerator until chocolate is set.
8
PLACE 1/2 cup unsweetened nut butter or seed butter into a small bowl.
9
ADD 3 tablespoons powdered sugar.
10
RESERVE 24 raspberries and ADD remaining raspberries to nut butter mixture.
11
MASH and STIR until mixture is smooth.
12
SPOON or PIPE nut butter mixture evenly between chocolate cups.
13
TAP pan on countertop several times to REMOVE air bubbles and LEVEL nut butter mixture.
14
REHEAT remaining white chocolate mixture as needed.
15
DIVIDE white chocolate mixture evenly between 8 chocolate cups.
16
TAP pan on countertop several times to LEVEL white chocolate mixture.
17
REPEAT with remaining milk chocolate and REPEAT with remaining dark chocolate.
18
SPRINKLE flaky sea salt lightly over chocolate cups and PRESS 1 raspberry into each chocolate cup.
19
CHILL muffin pan in refrigerator until chocolate is set.
20
SERVE immediately or STORE in an airtight container in refrigerator for up to 5 days.
