Dark Chocolate Raspberry Cups

Nov 11, 2019
Dark Chocolate

The best words to ever pair together are: chocolate and improving your mood! Dark chocolate in particular, has mood and brain boosting benefits that you can't ignore. Dark chocolate is now considered an anti-aging, anti-inflammatory “superfood” for the brain and body! For Thanksgiving, or any special dinner - bringing these delicious dark chocolate and raspberry cups will check both off the list!

What is Dark Chocolate and it's Benefits:

Chocolate itself is made from the fermented, roasted, and finely ground seeds of Theobroma cacao tree. When purchasing chocolate, look for chocolate that is ANTIOXIDANTlabeled “70%” because this means it contains 70% ground cacao and roughly 30% sugar (however 60% for baking desserts is what I personally use because it makes a difference in "sweetness" for taste). The ground cacao is comprised of cacao butter (a natural oil) along with ground particles of the cacao seed. The ground cacao contains a potent mixture of phytochemicals with various medicinal properties.

The primary phytochemicals in cacao are the polyphenols (mostly flavanols and proanthocyanidins) and the methylxanthines (mostly theobromine). These compounds have been extensively studied and are thought to be responsible for most of chocolate’s therapeutic effects via their multiple effects in the body such as:

  • Antioxidant
  • Anti-inflammatory
  • Prevention of blood clots
  • Blood vessel dilation
  • Protection of nerve cells
  • Reduction of insulin resistance
  • Increased blood flow to the brain
  • Regulation of genes that control body weight
  • Inhibition of cancer growth

Dark Chocolate Raspberry Cup Recipe

Ingredients - Makes 6 muffin cup servings

Raspberry Puree

  • 5 oz fresh or frozen raspberries
  • 1/4 cup sugar

Chocolate Raspberry Filling

  • 7 oz dark chocolate (55-70% cocoa)
  • 1 1/4 cup whipping cream, cold
  • Raspberry puree

Toppings

  • Fresh Raspberries
  • Powdered sugar

 Directions

  1. Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz  and 1.5 oz. Place the 5.5 oz chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees, then take the bowl out of the heat. Add  the 1.5 oz chocolate into the melted chocolate and stir until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.
  6. Whip the cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.
  7. Fold the chocolate mixture into the remaining whipped cream.
  8. 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.
  9. Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.

Enjoy!

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