Vampire Chocolate Cups
Indulge in the dark allure of Vampire Chocolate Cups, where rich, velvety chocolate meets a luscious raspberry filling. These bite-sized treats are perfect for adding a touch of eerie elegance to your gatherings or as a decadent dessert for any occasion.
Recipe - Daingerfield #109
Vampire Chocolate Cups
Prep Time30 Minutes
Servings12
0Ingredients
1 (12 oz) bag frozen raspberries, thawed
8 oz semisweet chocolate chips
12 mini muffin liners
Directions
- Place raspberries in a colander, and strain the liquid. Mash lightly to break up any whole berries. In a double-boiler, melt the chocolate chips.
- Spread out the muffin liners on a baking sheet. Spoon a small amount of chocolate into the bottom of each liner. Spread the chocolate across the bottom and around the sides of the liner. Add a spoonful of raspberries. Smooth out the raspberries to reach the sides of the liners. Top with a thin layer of chocolate. Make sure the chocolate covers all of the raspberry layer. Refrigerate for at least 20 minutes or until ready to serve. Remove the muffin liners before serving.
Nutritional Information
Per Serving (2): Calories: 120, Fat: 7 g (4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 18 g, Fiber: 3 g, Protein: 1 g.
30 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Brookshire's Red Raspberries, Frozen Fresh - 12 Ounce
BUY 1 GET 1 FOR 1¢
$6.49$0.54/oz
Brookshire's Semi-Sweet Chocolate Chips - 12 Each
$3.99$0.33 each
Not Available
Nutritional Information
Per Serving (2): Calories: 120, Fat: 7 g (4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 18 g, Fiber: 3 g, Protein: 1 g.
Directions
- Place raspberries in a colander, and strain the liquid. Mash lightly to break up any whole berries. In a double-boiler, melt the chocolate chips.
- Spread out the muffin liners on a baking sheet. Spoon a small amount of chocolate into the bottom of each liner. Spread the chocolate across the bottom and around the sides of the liner. Add a spoonful of raspberries. Smooth out the raspberries to reach the sides of the liners. Top with a thin layer of chocolate. Make sure the chocolate covers all of the raspberry layer. Refrigerate for at least 20 minutes or until ready to serve. Remove the muffin liners before serving.