These raspberry chocolate cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes this cups a memorable decadent dessert. There is no better gift you can make to a chocolaty sweet tooth person, I am certain of that.
I have always loved the idea of making chocolate cups. There are a lot of possibilities out there, some are using balloons, which look great but somehow doesn’t seem clean enough for me, some are using paper liners or different types of cups. I have decided to use aluminum muffin cups this time as they are stronger than paper liners and easy to remove from the hardened chocolate shell.
I have tempered the chocolate as this won’t melt as easily as untempered chocolate. It also has a smooth, glossy look in the end which really makes the cups really beautiful.
Many of the recipes for chocolate cups recommend coating the molds twice with chocolate but I’ve noticed that if you coat the cups with a thick layer from the beginning, it really doesn’t need a second layer. They keep their shape really well.
The best thing is that you can make the chocolate cups with days in advance, refrigerate and fill them only when needed. Filling options are endless, from a simple ice cream, fruits, whipped cream, all sorts of mousses and the list can go on.
If you love chocolate desserts, you really shouldn’t skip these Raspberry Chocolate Cups. Enjoy!
No-Bake Strawberry Chocolate Tart
Double Chocolate Muffins
Moelleux au Chocolat (Chocolate Lava Cake)
Idea slightly adapted after Mega Silvita
Raspberry Chocolate Cups
- 7 oz (200 g) dark chocolate (55-70% cocoa)
- 6 aluminum muffin cups
- 5 oz (150 g) fresh or frozen raspberries
- 1/4 cup (50g) sugar
Chocolate Raspberry Filling
- 7 oz (200 g) dark chocolate (55-70% cocoa)
- 1 ¼ cup (300g) whipping cream , cold
- Raspberry puree
- Fresh Raspberries
- Powdered sugar
- Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat. Add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth.
- Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of cups. If necessary melt the remained chocolate again over simmering water if too hard.
- Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared few days in advance and kept refrigerated until ready to be filled.
- Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5 to 10 minute and remove from heat. Sieve to remove the seeds. Set aside until ready to use.
- Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.
- Whip the cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.
- Fold the chocolate mixture into the remaining whipped cream.
- Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate cups with raspberry chocolate filling. Refrigerate for at least 2 hours or until set.
- Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
These are gorgeous Ella! I’ve always wanted to make chocolate cups! So much fun! Pinned!
Oh MY! I am loving these gorgeous looking delish cups! YUMMYLICIOUS!
Ella every time I watch your videos you inspire me. This is very similar to the raspberry tart only I love that they’re in individual portions. These will be fun to make and adored by all the chocoholics in my family. I already made the tart and it was a hit by all that tried it and read my post. I’m curious, what video software do you use? Your videos are perfect, I’ve been struggling with mine it seems like for years. I look forward to hearing back from you.
I am glad you like my ideas. I've seen you made the tart, it really turnef great for you too. We are using After Effects, for editing the videos.
they look gorgeous!
These look so yummy!!! Especially when you spoon that chocolate mousse inside! And what an amazig idea to use aluminum muffin tins! Brilliant! Totally making these!
yeah.. one of the best desserts ever… I am sure of that
delicious raspberry choco cups….
Where can I find the muffin cups? The only ones I saw online had sloped sides that looked too wide at the top?
Oh boy, so delicious!!!
thank you:) these are absolutely heavenly 🙂
Wow! What a terrific video—now I just need to locate those foil cups and make your fabulous dessert. I’ve made chocolate cups with flimsy foil muffin liners—such a pain—you’ve found the perfect solution! Pinned!
Ella…. i have no words… i am so much in love with your videos.. simply fantabulous….. this is so awesome.. great jobbbbb…..
Thank you Veena.. really happy to hear that.. we are really trying our best for them
Greetings from Singapore!
I’ve watched the clip almost 10 times to make sure that I’ve perfected the steps before making it. Failed at the first step as the side of the chocolate casing sticks to the foil and breaks into flakes. Is there any way to prevent this – eg applying olive oil or butter to the casing or add whipping cream to the chocolate for a thicker caaing?
Hmm.. did you let the chocolate get really hard before trying to remove the aluminum cups? It's easier if you cut an edge of the aluminum cups to easily remove the molds. Also.. if it seems to you that the layer of chocolate is too thin (maybe that's way they broke).. just add another layer of chocolate.. and refrigerate again until hard. For me a single layer was enough.. you don't need to grease the molds. Also adding whipping cream to chocolate is not a good idea as it won't get the cups hard enough.
I dont know why my earlier post disappeared.
I liked your video a lot, but I also watched you video hundred times, and from 20 cups I made I managed to get three only without cuts… 🙁 🙁
And I dont understand how you dont get flat sides after flipping them upside down.
This is the first comment I receive from you.. ..from what you are saying I think that your chocolate was still too warm, not thick enough…. and that's why it might have done too thin cups and that's why it made flat sides. Also.. one thing you can do before refrigerating is to check each flipped cup and see if they don't have too much drips of chocolate.. and remove any excess if necessary. Hope that helps. Let me know if any other questions.
Hello, I’m quite eager to try out this recipe with my friend, but she was wondering if it’s possible to make it with strawberries instead of raspberries.
Sure.. strawberries will be perfect too
I was always under the impression that if you refrigerate tempered chocolate, it will flower. What type of chocolate are you using?
Never happened to me.. I am using 65 % cocoa solids chocolate, usually I like to work with the dark chocolate from Schogetten as it behaves good in various recipes I have used it: macarons, baked cookies, ganache.. etc.
Looks so delicious! But if I don’t like raspberries, do you think I can use strawberry instead?
Sure.. strawberries will be as good.
When I printed this recipe using icon for printing I ended up with a Nature Valley granola ad in the middle of the directions for steps two and three.
Thank you for letting me know, will send this further to solve the problem.
I love your recipes! Thank you for share
You're welcome:) very happy to share them
Hi I am from Argentine and I really love your videos, thanks you very much!
So glad to hear that Meli.. hope you will try many of them and enjoy them with your friends and family:)
can I assemble these a day before eating them?
Sure.. this is what I did…just refrigerate them and they keep well for several days
It turned out absolutely delicious …..Thank you
I am so happy to hear that Dhrupa.. indeed, an amazing dessert
I have tried making the chocolate cups but they have been an epic fail for me since I can’t manage to remove the foil without the cups cracking. I am using hersheys baking chocolate. Even though, my thermometer reads 115 and I have followed all the instructions carefully, I don’t know where I am going wrong exactly. 🙁
I just made these a few days ago as it was my time to bring the “snacks”. Amazing. I made my “cups” in a smaller square silicone mold. The filling is fantastic, the presentation looks like it’s from a pastry chef (and I am not!) I will be making these again. The taste is an incredible balance of dark chocolate and raspberry!
So glad you enjoyed these.. thank you for making time to come back with a review:)
I just did them. But me I did in a mini Reynolds stay brite muffin. I did 24 mini muffin with this recipe. They look gorgeous and yummy. Hope my co-workers will like them.
So happy about that:) I am sure they were delicious
can I use silicon cups ?
Yes.. might be even easier to remove the chocolate cups from the molds.
Hi would cupcake liners work well? And if I want to use strawberries will the measurement of sugar be the same for the strawberry puree?
Hii, I’m trying to make the chocolate cups, but when I try to remove the aluminum is broken…..what am I doing wrong? 🙁
Could I make these cups without the fresh fruit on them and freeze them for later in the week? Then add the fresh fruit?
These look fabulous!
These look beautiful! Very elegant, and I bet the flavour is amazing – I always loved the combination chocolate & raspberry! I want to make these for work – they all ask for some chocolate/ raspberry sweet since I made some cake balls with this combination – and I was wondering if the recipe can be doubled/ tripled/ quadrupled? Our group is quite big, I need more than 6 and I wouldn’t necessarily make them smaller; I know the aluminum foil cups you used in your recipe and I believe they’re the perfect size.
Thank you for sharing!
I made these this morning, but unfortunately my chocolate seems quite thick and the cups didnt line very well, I didnt have a thermometer to check the temperature so added some of the hot water to the mixture but obviously not enough as they didnt line the cups very well, any suggestions
I love the images, they look wonderful! Definitely want to try this out soon.
What chocolate brand do you use? Everytime I try to melt or temper chocolate I never get it right. I use Nestle morsels or any other brand found in regular stores, but there can’t be the same ones you use to obtain such amazing result. Thanks very much. I love your cooking style. It has a very artistic romantic flair to it.
I use Callebaut chocolate or Schogetten.
I used silicone muffin cups and had trouble removing them from the chocolate after 30 or so minutes in the refrigerator, but had a much easier time after about 30 minutes in the freezer.
Would it be possible to do this with white chocolate?
Amazing! Despite me trying this recipe for the first time the results still were beautiful. The family loved it!
Hi, I am from Ohio and I just found your site. I am going to try the Caramelized Onion Bread and then I saw this recipe also. I am going to try and make them both,They sound so good. Thank you for your site. 🙂
Hey, will the chocolate cups last for 2 days before filling them?
yes.. even more.. keep them refrigerated
It has been a very impressive dessert to serve. I add two white chocolate leaves and two pieces of edible gold flake.
So happy to hear that Dough:) Glad you enjoyed it.