White Chocolate Berry Cups Recipes

BERRY WHITE CHOCOLATE CUPS WITH MASCARPONE CREAM

Steps:

• Melt the chocolate in a double boiler or in the microwave. Use a spoon to scoop about a tablespoon of chocolate into one of the silicone cupcake liners and spread it evenly inside the cup. You want it to be a thin layer, with no holes or gaps. Repeat for the rest of the cups and place in the refrigerator for about 5 minutes to set.
• Remove the cups from the refrigerator and do another thin layer of chocolate on the inside of each cup. Put them back in the refrigerator for about 15 minutes to be sure they are hardened.
• While the cups set in the refrigerator, make the mascarpone cream. Add the heavy cream to the bowl of your stand mixer. Use the whisk attachment to whip until soft peaks form. Transfer to a different bowl and set aside.
• In the same bowl of your stand mixer (no need to wash it), add the mascarpone cheese, sugar and vanilla. Use the whisk attachment and whisk until smooth with no lumps.
• Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Place the bowl back on your stand mixer and whisk until lump free, but be sure not to over whisk.
• Take the cups out of the refrigerator and carefully remove the chocolate cups from the silicone cupcake liners. Set the cups on a serving tray.
• Spoon or pipe the mascarpone cream into each chocolate cup, filling it about 2/3 of the way full. Fill the cup to overflowing with blueberries and strawberries. Sprinkle with powdered sugar and serve immediately or put them in the refrigerator until you are ready to serve.

BLACKBERRY WHITE CHOCOLATE CHEESECAKE CUPS

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.

WHITE CHOCOLATE BERRY CUPS

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.

BERRY AND WHITE CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
• Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
• Pour batter into the prepared pan. Carefully spread into an even layer.
• Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.

WINTER BERRY & WHITE CHOCOLATE POTS

Steps:

• For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
• For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
• Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
• When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.

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.