These raspberry chocolate cups are a chocolate darling dream work out as expected. They are rich, velvety and chocolaty, the solidified chocolate shell matching so well with the raspberry smooth mousse. The new raspberries on top truly improve the flavors and bring a magnificent surface which makes this cups an important debauched sweet. There is no better blessing you can make to a chocolaty sweet tooth individual, I am sure of that.
I have constantly adored making chocolate cups. There are a ton of conceivable outcomes out there, some are utilizing inflatables, which look incredible yet some way or another doesn't appear to be spotless enough for me, some are utilizing paper liners or various kinds of cups. I have chosen to utilize aluminum biscuit cups this time as they are more grounded than paper liners and simple to expel from the solidified chocolate shell.
I have tempered the chocolate as this won't soften as effectively as untempered chocolate. it also has a smooth, shiny look at last which truly makes the cups extremely excellent.
A considerable lot of the recipes for chocolate cups prescribe covering the molds twice with chocolate however i've seen that on the off chance that you cover the cups with a thick layer from the earliest starting point, it truly needn't bother with a subsequent layer. They keep their shape truly well.
Interestingly, you can make the chocolate cups with days ahead of time, refrigerate and fill them just when required. Filling alternatives are perpetual, from a straightforward frozen yogurt, organic products, whipped cream, a wide range of mousses and the rundown can go on.
Also try our recipe White Chocolate and Raspberry Blondies
In the event that you love chocolate pastries, you truly shouldn't avoid this one. it all justified, despite all the trouble.
Ingredients
Chocolate Cups
- 7 oz (200 g) dark chocolate (55-70% cocoa)
- 6 aluminum muffin cups
- 5 oz (150 g) fresh or frozen raspberries
- 1/4 cup (50g) sugar
- 7 oz (200 g) dark chocolate (55-70% cocoa)
- 1 1/4 cup (300g) whipping cream, cold
- Raspberry puree
- Fresh Raspberries
- Powdered sugar
Directions
- Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until 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 into the melted chocolate and stir until smooth.
- Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of cups. if necessary melt the remained chocolate again over simmering water if too hard.
- Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared few days in advance and kept refrigerated until ready to be filled.
- Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5 to 10 minute and remove from heat. Sieve to remove the seeds. Set aside until ready to use.
- Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.
- Whip the cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.
- Fold the chocolate mixture into the remaining whipped cream.
- Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate cups with raspberry chocolate filling. Refrigerate for at least 2 hours or until set.
- Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.
Read more our recipe Watermelon Peach Smoothie
Source : https://bit.ly/2Qj0hRF
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