Chocolate And Berry Cups Recipes

BERRY & CREAM CHOCOLATE CUPS

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.

CHOCOLATE BERRY CUPS

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

CHOCOLATE BERRY CUPS

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.

CHOCOLATE BERRY TARTLETS

Steps:

• For filling, in medium saucepan combine chocolate and milk.
• Stir over low heat just until chocolate is melted and smooth; remove from heat.
• Stir in jam; fold in coconut.
• Cover; set aside.
• Preheat oven to 350°F
• Grease thirty-six mini muffin cups (recipe works best in metal pans); set aside.
• In a large mixing bowl beat butter with electric mixer for 30 seconds.
• Beat in sugar, egg, and vanilla until well combined.
• Add flour, cocoa powder, baking powder, baking soda, and salt.
• Beat on medium speed just until combined.
• Divide dough in 36 equal pieces; shape in 1-inch balls.
• Evenly press a ball of dough on bottom and up sides of each muffin cup.
• Divide filling among cups.
• Bake for 10 to 12 minutes or until crust is set and dry.
• Cool in muffin cups on wire rack for 15 minutes.
• Carefully remove tartlets; cool completely on rack.
• Sprinkle with sifted powdered sugar.

CHOCOLATE-BERRY DESSERT CUPS

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.

CHOCOLATE AND BERRY CUPS

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.