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Chocolate Raspberry Cups

Delightful chocolate cups filled with a tangy raspberry center, perfect for last-minute guests or a sweet treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Filling
  • 6 oz raspberries (fresh or frozen) Thaw and drain excess liquid if using frozen.
  • 1 tbsp chia seeds Thickens the filling.
  • 2 tsp sweetener of choice Adjust to taste depending on the tartness of raspberries.
Chocolate Shell
  • 6 oz chocolate chips or chocolate bars Melt carefully for best results.
  • 1 tsp vegetable or melted coconut oil Optional, helps to smooth the chocolate.

Method
 

Preparation
  1. Mash the raspberries well.
  2. In a small saucepan, add the raspberry puree, chia seeds, and sweetener. Turn the heat to low, stirring occasionally until hot and bubbling.
Making the Shell
  1. Meanwhile, melt the chocolate carefully.
  2. Spread about a teaspoon of melted chocolate up the sides of mini cupcake liners or candy molds.
Assembly
  1. Scoop about two teaspoons of raspberry filling on top of the chocolate.
  2. Cover with remaining melted chocolate.
  3. Refrigerate or freeze for a few minutes, or let sit at room temperature for a few hours to set.

Notes

Serve on a slate board with edible flowers, flaky sea salt, and cocoa powder for added flair. Keep them chilled in an airtight container; they last 4–5 days in the fridge and up to a month in the freezer.