Mini Chocolate Raspberry Nut Cups Recipes

MINI CHOCOLATE CUPS

Steps:

• Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Brush a thin layer of chocolate into each muffin cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 7 to 10 more times. Chocolate may need to be melted again.
• Carefully peel paper cup off away from the chocolate cups.

MINI CHOCOLATE-RASPBERRY NUT CUPS

Steps:

• Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
• Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
• Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.

CHOCOLATE RASPBERRY MOUSSE CUPS

Steps:

• To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
• Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
• To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
• Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
• Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
• Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

RASPBERRY CHOCOLATE CUPS

Steps:

• Place the chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
• Spoon 3/4 teaspoon melted chocolate into one foil cup (1-inch wide by 3/4-inch high).
• Use a small flat paint brush to spread the chocolate evenly over the bottom and sides.
• Repeat with the remaining cups, place them on a plate and refrigerate for 3 minutes or until the chocolate is firm.
• Spoon 3/4 teaspoon jam into each chocolate-lined cup.
• Tap the bottom of each cup on the counter to settle jam.
• Reheat the remaining melted chocolate in the microwave for 10 seconds on high.
• Stir and repeat microwaving until the chocolate is completely smooth.
• Spoon 1/2 teaspoon melted chocolate over the top of the jam in one cup.
• Use the brush to spread the chocolate to the sides so that it seals in the jam.
• Repeat with the remaining 11 cups.
• Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours.

NUT CUPS

Steps:

• Blend margarine and soft cream cheese until creamy.
• Add 1 cup sifted flour.
• Divide mixture into 16 balls and press into tiny muffins tins.
• Mix filling ingredients together.
• Fill nut cups with the filling mixture.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
• Let stand a few minutes before removing from tins.