CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
BLACKBERRY WHITE CHOCOLATE CHEESECAKE CUPS
I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of baking chips, the blackberry puree, and the sweet and salty pretzel crust make this a sensational mini dessert. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among 6 half-pint canning jars or dessert dishes., For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours., Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving., To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.
Nutrition Facts : Calories 553 calories, Fat 38g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 359mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE-BERRY DESSERT CUPS
Prepare these luscious Chocolate-Berry Dessert Cups for your next party. Requiring only five ingredients, these elegant Chocolate-Berry Dessert Cups are topped with COOL WHIP for the perfect finishing touch.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 16 servings, about 2/3 cup each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BERRY & CREAM CHOCOLATE CUPS
These cute chocolate cups are fun and easy to make ahead of time. They're yummy heaped with cool pastry cream filling-or you can spoon in ice cream or mousse. -Amy Blom, Marietta, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 249 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 31mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE BERRY CUPS
Fran Warde's decadent dessert cups can be make ahead or whipped up at the last minute
Provided by Good Food team
Categories Dinner, Lunch, Treat
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 503 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium
CHOCOLATE BERRY CUPS
Chocolate Berry Cups are delicious homemade treats. Simple to make and delicious, they are a perfect after-dinner indulgence or edible gift.
Provided by Colleen Milne
Categories Dessert
Number Of Ingredients 4
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
Nutrition Facts : ServingSize 1 g, Calories 162 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 19 mg, Fiber 2 g, Sugar 18 g
WHITE CHOCOLATE BERRY CUPS
These are easy to make and so good! Great in the summer as a sweet treat or for a dessert. You can use any fresh berries you want, I usually use raspberries, blackberries and blueberries or cut up strawberries. The cook time below is actual time it takes for the chocolate to set. The cups make this easier then trying to dip the little berries in the melted choclate.
Provided by Busy Lindsay
Categories Dessert
Time 40m
Yield 10 berry cups, 5 serving(s)
Number Of Ingredients 4
Steps:
- Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner.
- Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted).
- Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries.
- Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate.
- Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size).
- Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.
Nutrition Facts : Calories 391.9, Fat 22.1, SaturatedFat 13.2, Cholesterol 14.3, Sodium 61.8, Carbohydrate 46, Fiber 3.3, Sugar 42.6, Protein 4.7
CHOCOLATE AND BERRY CUPS
Make and share this Chocolate and Berry Cups recipe from Food.com.
Provided by opalescent
Categories Dessert
Time 30m
Yield 12 fat bombs
Number Of Ingredients 2
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.
Nutrition Facts : Calories 125.5, Fat 13.1, SaturatedFat 8.1, Sodium 6, Carbohydrate 7.5, Fiber 4.2, Sugar 0.2, Protein 3.2
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