CHOCOLATE STRAWBERRY CUPS
Steps:
- Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
- Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
- Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.
BERRY & CREAM CHOCOLATE CUPS
These cute chocolate cups are fun and easy to make ahead of time. They're yummy heaped with cool pastry cream filling-or you can spoon in ice cream or mousse. -Amy Blom, Marietta, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over the bottoms and up the sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm., In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled., Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.
Nutrition Facts : Calories 249 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 31mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE BERRY PARFAITS
This creamy dessert is easy to make for weekday dinners, yet pretty enough for company. Instant chocolate pudding is layered with a mixture of pureed strawberries and whipped cream to create yummy parfaits. For quicker results, use whipped topping rather than whipping cream...or serve in a single bowl.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.
Nutrition Facts : Calories 317 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 329mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE & BERRY MOUSSE POTS
Dessert doesn't have to be devilish as this good-for-you pud proves
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
- Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
- Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.
Nutrition Facts : Calories 159 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.13 milligram of sodium
CHOCOLATE BERRY CUPS
Fran Warde's decadent dessert cups can be make ahead or whipped up at the last minute
Provided by Good Food team
Categories Dinner, Lunch, Treat
Time 20m
Number Of Ingredients 4
Steps:
- Heat the cream in a saucepan until just coming to the boil. Remove from the heat, add in the chocolate pieces, then stir until melted.
- Tip sugar and most of the fruit into the pan and mix gently. Spoon into 4 glasses or cups, top with remaining fruit, then chill in the fridge until needed.
Nutrition Facts : Calories 503 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium
CHOCOLATE-BERRY DESSERT CUPS
Prepare these luscious Chocolate-Berry Dessert Cups for your next party. Requiring only five ingredients, these elegant Chocolate-Berry Dessert Cups are topped with COOL WHIP for the perfect finishing touch.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 16 servings, about 2/3 cup each.
Number Of Ingredients 5
Steps:
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping.
- Spoon 1/3 of the pudding mixture evenly into 8 dessert dishes; top with cake cubes and remaining pudding mixture.
- Refrigerate several hours or until set. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE BERRY CUPS
Chocolate Berry Cups are delicious homemade treats. Simple to make and delicious, they are a perfect after-dinner indulgence or edible gift.
Provided by Colleen Milne
Categories Dessert
Number Of Ingredients 4
Steps:
- Put chocolate chips in a microwave-safe bowl and melt it by heating it in the microwave in 30-second increments, stirring in between, until chocolate is smooth and melted.
- Stir pecans into the melted chocolate
- Line a 12 cup mini muffin pan with aluminum liners
- Fill each cup with the melted chocolate
- Top each chocolate-filled cup with berries, pressing them into the chocolate so they are partly submerged
- With a spoon, drizzle any remaining chocolate over the berries
- Refrigerate 15 minutes or until chocolate is firm
- Store the chocolates in an airtight container in the fridge up to 3 days
Nutrition Facts : ServingSize 1 g, Calories 162 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 19 mg, Fiber 2 g, Sugar 18 g
CHOCOLATE-BERRY DESSERT
Here's one for the chocolate lovers in your house: a creamy square of lusciousness sandwiched between a cookie crust and fresh berries.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Mix wafer crumbs and butter; press onto bottom of 9-inch square pan.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over crust. Freeze 2 hours or until firm.
- Top dessert with berries. Melt chocolate as directed on package; drizzle over berries. Let stand 10 min. or until dessert is slightly softened.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE AND BERRY CUPS
Make and share this Chocolate and Berry Cups recipe from Food.com.
Provided by opalescent
Categories Dessert
Time 30m
Yield 12 fat bombs
Number Of Ingredients 2
Steps:
- Melt the dark chocolate in a double boiler, over medium heat. Remove from the heat and cool slightly.
- Place 12 small paper muffin cups on a tray. Pour 1 tbsp of chocolate into each. Refrigerate for about 30 minutes to harden.
- When solid, top each cup with 1 heaping tbsp of Berry Nut Butter. Divide the remaining chocolate among the cups. Refrigerate for about 30 minutes or until solid. Keep refrigerated for up to 1 week or freeze up to 3 months.
Nutrition Facts : Calories 125.5, Fat 13.1, SaturatedFat 8.1, Sodium 6, Carbohydrate 7.5, Fiber 4.2, Sugar 0.2, Protein 3.2
WINTER BERRY & WHITE CHOCOLATE POTS
Make these pretty pots ahead of time for a stress-free dessert at Christmas. You can keep them in the fridge for up to three days before serving
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
- For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
- Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
- When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.
Nutrition Facts : Calories 1069 calories, Fat 84 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 56 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
WHITE CHOCOLATE BERRY CUPS
These are easy to make and so good! Great in the summer as a sweet treat or for a dessert. You can use any fresh berries you want, I usually use raspberries, blackberries and blueberries or cut up strawberries. The cook time below is actual time it takes for the chocolate to set. The cups make this easier then trying to dip the little berries in the melted choclate.
Provided by Busy Lindsay
Categories Dessert
Time 40m
Yield 10 berry cups, 5 serving(s)
Number Of Ingredients 4
Steps:
- Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner.
- Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted).
- Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries.
- Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate.
- Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size).
- Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.
Nutrition Facts : Calories 391.9, Fat 22.1, SaturatedFat 13.2, Cholesterol 14.3, Sodium 61.8, Carbohydrate 46, Fiber 3.3, Sugar 42.6, Protein 4.7
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