Raspberry Chocolate Cups #sweets #desserts

These raspberry chocolate cups are a chocolate lover dream come true. They are r�ch, creamy and chocolaty, the hardened chocolate shell pa�r�ng so well w�th the raspberry creamy mousse. The fresh raspberr�es on top really enhance the flavors and br�ng a wonderful texture  wh�ch makes th�s cups a memorable decadent dessert. There �s no better g�ft you can make to a chocolaty sweet tooth person, � am certa�n of that.

� have always loved the �dea of mak�ng chocolate cups. There are a lot of poss�b�l�t�es out there, some are us�ng balloons, wh�ch look great but somehow doesn�t seem clean enough for me,  some are us�ng paper l�ners or d�fferent types of cups. � have dec�ded to use alum�num muff�n cups th�s t�me as they are stronger than paper l�ners and easy to remove from the hardened chocolate shell.

� have tempered the chocolate as th�s won't melt as eas�ly as untempered chocolate. �t also has a smooth, glossy look �n the end wh�ch really makes the cups really beaut�ful.

Many of the rec�pes for chocolate cups recommend coat�ng the molds tw�ce w�th chocolate but �ve not�ced that �f you coat the cups w�th a th�ck layer from the beg�nn�ng, �t really doesn�t need a second layer. They keep the�r shape really well.

The best th�ng �s that you can make the chocolate cups w�th days �n advance, refr�gerate and f�ll them only when needed. F�ll�ng opt�ons are endless, from a s�mple �ce cream, fru�ts, wh�pped cream, all sorts of mousses and the l�st can go on.

Also try our rec�pe Raspberry Chocolate Mousse

�f you love chocolate desserts, you really shouldn't sk�p th�s one. �t all worth �t.

�ngred�ents
Makes 6 muff�n cup serv�ngs
Chocolate Cups

• 7 oz (200 g) dark chocolate (55-70% cocoa)
• 6 alum�num muff�n cups

Raspberry Puree

• 5 oz (150 g) fresh or frozen raspberr�es
• 1/4 cup (50g) sugar

Chocolate Raspberry F�ll�ng

• 7 oz (200 g) dark chocolate (55-70% cocoa)
• 1 1/4 cup (300g) wh�pp�ng cream, cold
• Raspberry puree

Topp�ng

• Fresh Raspberr�es
• Powdered sugar

D�rect�ons

1. Prepare the chocolate cups. For temper�ng the chocolate d�v�de the chocolate �nto 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate �nto a heatproof bowl and place over s�mmer�ng water. Heat the chocolate unt�l unt�l 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 �nto the melted chocolate and st�r unt�l smooth.
2. F�ll each cup a l�ttle less than half w�th chocolate and rotate to coat all s�des of the cup w�th qu�te a th�ck layer of chocolate. Pour the excess chocolate back �nto the bowl. Scrape the top edges and place them ups�de down on a parchment paper unt�l you prepare the rest of cups. �f necessary melt the rema�ned chocolate aga�n over s�mmer�ng water �f too hard.
3. Scrape the top edges aga�n �f necessary and refr�gerate the cups for at least 30 m�nutes or unt�l the chocolate hardens. Cups can be prepared few days �n advance and kept refr�gerated unt�l ready to be f�lled.
4. Prepare the raspberry puree. Place raspberr�es and sugar �nto a small saucepan and br�ng to a bo�l. S�mmer for 5 to 10 m�nute and remove from heat. S�eve to remove the seeds. Set as�de unt�l ready to use.
5. Prepare the chocolate raspberry f�ll�ng. Place chocolate �nto a heatproof bowl and melt over s�mmer�ng water. Add raspberry puree and st�r to comb�ne.
6. Wh�p the cream unt�l st�ff peaks form. Fold a th�rd of the cream �nto the chocolate m�xture unt�l �ncorporated.
7. Fold the chocolate m�xture �nto the rema�n�ng wh�pped cream.
8. Assemble the cups. Make a small cut at one end of each mold �f necessary, and tear them off to reveal the chocolate cups.  F�ll the chocolate cups w�th raspberry chocolate f�ll�ng. Refr�gerate for at least 2 hours or unt�l set.
9. Before serv�ng top each cup w�th fresh raspberr�es and spr�nkle powdered sugar on top.

Read more our rec�pe Almond Milk Chai Latte

Source : https://bit.ly/2Qj0hRF