RASPBERRY CHOCOLATE CUPS
Make and share this Raspberry Chocolate Cups recipe from Food.com.
Provided by spatchcock
Categories Candy
Time 37m
Yield 12 pieces
Number Of Ingredients 2
Steps:
- Place the chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
- Spoon 3/4 teaspoon melted chocolate into one foil cup (1-inch wide by 3/4-inch high).
- Use a small flat paint brush to spread the chocolate evenly over the bottom and sides.
- Repeat with the remaining cups, place them on a plate and refrigerate for 3 minutes or until the chocolate is firm.
- Spoon 3/4 teaspoon jam into each chocolate-lined cup.
- Tap the bottom of each cup on the counter to settle jam.
- Reheat the remaining melted chocolate in the microwave for 10 seconds on high.
- Stir and repeat microwaving until the chocolate is completely smooth.
- Spoon 1/2 teaspoon melted chocolate over the top of the jam in one cup.
- Use the brush to spread the chocolate to the sides so that it seals in the jam.
- Repeat with the remaining 11 cups.
- Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours.
Nutrition Facts : Calories 39, Fat 1.6, SaturatedFat 0.9, Sodium 2.2, Carbohydrate 6.8, Fiber 0.4, Sugar 5.3, Protein 0.2
CHOCOLATE RASPBERRY CUPCAKES
Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h3m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
- Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
- Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g
RASPBERRY CHOCOLATE PUFFS
This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It's actually surprisingly easy and quick to make. -Anneliese Deising, Plymouth, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.
Nutrition Facts : Calories 699 calories, Fat 39g fat (13g saturated fat), Cholesterol 9mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (40g sugars, Fiber 7g fiber), Protein 9g protein.
RASPBERRY-FILLED CHOCOLATE CHIP MUFFINS
I think this is a Betty Crocker recipe. Be sure to bite into one of these when they're still slightly warm--what a flavor rush;)
Provided by JamesDeansGirl
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Grease the bottoms only of 12 standard-size muffin cups.
- In a large bowl, beat together the milk, oil, and egg.
- Stir in the flour, sugar, baking powder, and salt (whisked together first) just until combined--do not overmix.
- Gently fold in the chocolate chips.
- Fill the prepared tins 1/3 full of batter; place about 1 tsp.
- of the jam in the center of each cup, avoiding the sides of the tins.
- Carefully top with remaining batter.
- If desired, lightly sprinkle the tops with sugar.
- Bake for 18-20 minutes, or until golden brown.
- Immediately remove muffins from the tins.
- Serve warm or cool.
- ***ForChocolate-Chocolate Chip Raspberry-Filled Muffins, decrease the flour to 1 3/4 cups and add 1/4 cup unsweetened cocoa powder.
- ***.
Nutrition Facts : Calories 268.7, Fat 11.7, SaturatedFat 4, Cholesterol 20.5, Sodium 177.3, Carbohydrate 39.1, Fiber 1.5, Sugar 19.5, Protein 4
CHOCOLATE RASPBERRY MOUSSE CUPS
You can garnish these little gems with whipped cream and chocolate shavings. Refrigerate any extra mousse. From "Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets" by Victoria Belanger. Chill time required as recipe states.
Provided by gailanng
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
- Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
- To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
- Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
- Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
- Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
RASPBERRY-CHOCOLATE CRINKLES
With the addition of freeze-dried raspberries (found at natural-food markets and well-stocked grocery stores), this take on the classic chocolate crinkle cookie is absolutely addictive. I used the Chocolate Crinkles II recipe from Allrecipes as the base, then gave it a color and flavor boost with the berries.
Provided by eatthelove
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h40m
Yield 13
Number Of Ingredients 10
Steps:
- Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
- Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
- Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 54.2 g, Cholesterol 57.2 mg, Fat 11.1 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 172.3 mg, Sugar 35.8 g
CHOCOLATE RASPBERRY CRUMBLE BARS
I found a similar dessert at a bakery once and had to make my own recipe for chocolate raspberry crumble bars. I can barely tell the difference! If you love chocolate and berries, this is a good recipe for you! The drizzled chocolate makes for a very nice presentation.
Provided by Kris Young
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
- Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
- Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
- Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 33.9 g, Cholesterol 23 mg, Fat 10 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 6.2 g, Sodium 48.2 mg, Sugar 23.3 g
MINI CHOCOLATE-RASPBERRY NUT CUPS
A rich and decadent chocolate-raspberry mini dessert with a touch of walnuts that would be perfect for any special occasion. These mini desserts are individual size, so they'll satisfy your sweet tooth on those days when you just want a sampling of something sweet. The only special equipment you'll need for this recipe is 12 foil-lined candy cups that you can find in the baking aisle of most larger grocery stores or a bakery supply shop. UPDATE -- this recipe started as an entry in a cooking contest, which required the use of certain ingredients in order to qualify. Based on reviews, I have eliminated the rich cream cheese-based topping, which leaves the truffle-like individual desserts that really are the focal point of these Mini Chocolate Raspberry Nut Cups anyway.
Provided by NorthwestGal
Categories Dessert
Time 15m
Yield 12 mini desserts, 12 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
- Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
- Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.
Nutrition Facts : Calories 47.7, Fat 2.4, SaturatedFat 1, Sodium 2.2, Carbohydrate 7.1, Fiber 0.6, Sugar 5.3, Protein 0.4
CHOCOLATE-RASPBERRY TRUFFLE CUPS
There may be no more luscious way to please a crowd than these triple-chocolate truffle cups made with raspberry jam and sprinkles.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield Makes 2 doz. or 24 servings.
Number Of Ingredients 7
Steps:
- Melt 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
- Microwave white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
- Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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