For the chocolate cups:
For the chocolate raspberry filling and topping:
- 7 oz milk or dark chocolate
- 6 aluminum foil muffin cups or silicone muffin liners
Make the chocolate cups.
Melt milk or dark chocolate in a microwave-safe bowl for 1-2 minutes on 50% power, stirring every 30 seconds, or until smooth. Spoon 2 tablespoons of chocolate into a foil cup or silicone liner. Carefully rotate the muffin cup to coat the sides with melted chocolate then gently invert over the chocolate bowl to remove excess chocolate. Place upside down on a piece of parchment or wax paper until just set. Repeat with remaining muffin cups. If using foil cups, place right side up on a cookie sheet and refrigerate until firm, about 20 minutes. If using silicone liners place right side up in a standard muffin pan to keep their shape and refrigerate until firm, about 20 minutes. Remove the foil or silicone carefully once the chocolate has hardened.
Make the raspberry chocolate sauce.
While the chocolate cups are firming, make the filling. Place 5 oz of fresh raspberries in a saucepan with 1/4 c sugar. Cook over medium-low heat, stirring constantly, for 4-5 minutes or until the fruit has broken down into a sauce. Remove from heat and let cool slightly. Use a sieve to strain out all the raspberry seeds, catching the puree in a bowl placed underneath the sieve. Discard seeds and set aside puree to cool. Melt the remaining 7 oz chocolate using the same microwave method above. Stir in raspberry puree.
Prepare the whipped cream.
Using a handheld mixer, whip the cream until stiff peaks form. Gently fold in the raspberry chocolate sauce using a large spatula so as to not deflate the whipped cream. Fold until completely combined.
Assemble the desserts.
Spoon the raspberry chocolate filling into the chocolate cups. Top with fresh raspberries. Chill for 1-2 hours. Just before serving, sprinkle with powdered sugar. Makes 6 individual muffin cup servings.
Adapted from Home Cooking Adventure