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 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
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
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 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
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