Chocolate Berry Cups – Homemade dark chocolate cups are filled with fresh berries and topped with a drizzle of dark chocolate. A healthier way to get your chocolate fix any time of the year!
Okay I just can’t take it anymore…I gotta post a chocolate recipe. I just gotta! I don’t care if Valentine’s Day is weeks away. Just bookmark this for future reference, k?
Last year, I posted this chocolate raspberry mousse recipe, where I talked about my obsession with raspberry and chocolate. It’s one of my favorite combos EVER. So much so that I also made this raspberry hot chocolate this past December. Remember that one??
Well, get ready cuz I’m back with yet another raspberry and chocolate treat. But this time it’s not just raspberry but also blackberry and blueberry.
Today’s recipe is for my Chocolate Berry Cups! Check them out! Almost too beautiful to eat, right?! ALMOST.
The inspiration from this treat comes from chocolate cups I used to regularly get at a chocolate shop whenever I went mall shopping. Since I rarely go to the mall nowadays – anyone else in the same boat? – I decided to make these babies at home.
Plus, these cups were made with just chocolate and berries so surely I could make them at home and save myself the $8, right?!
To make these cups, I needed to buy a good mold. I’ve tried making chocolate cups in cupcake liners and I’ve failed every time. So I wanted to get a silicone mold to help me out this time. I absolutely love this one from Amazon. It was the perfect size and was super flexible so I could take the cups out without destroying them. Plus, I can use it to make mini tarts in the spring!
If you’re a little hesitant about making these, fear not! I have a few tips to help you through the whole process:
- Make sure you are using melting chocolate. It hardens up perfectly after it’s cooled and will stay shiny and sturdy. I buy the melting disks from Ghiradelli at my local grocery store. Works every time!
- Do not use the berries if they’re still wet from being rinsed. Let them dry all the way so the excess moisture doesn’t ruin the chocolate.
- An easy way to get chocolate into a sandwich bag for drizzling is to place it into a small cup to hold it in place while you pour. Just make sure the top of the bag folds over the edges of the cup so it’s locked in.
- Make sure you’ve coated the edges of the mold with as much chocolate at possible. I know it will drip down the sides, but it will begin to catch once the chocolate starts to cool. If the edges are too think, the chocolate cup will break apart when you try to remove it from the mold.
- And last but not least…if the cup crumbles a little when you remove it from the mold, it’s not a lost cause! As long as it can still hold the berries, I say use it! But if it’s broken beyond use, just melt it again and start over.
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