Berry Cream Chocolate Cups Recipes

CHOCOLATE BERRY CHARLOTTE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
• Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
• In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
• Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
• Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
• Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
• Fold the chocolate mixture into the whipped cream until incorporated.
• Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
• Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
• Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
• Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
• Enjoy!

CHOCOLATE CAKE AND BERRY PARFAITS

Steps:

• In medium bowl, fold chocolate syrup into whipped topping. Set aside.
• In large microwavable bowl, microwave raspberry jam on High 30 seconds or until melted. Add strawberries, raspberries and blackberries; toss until well coated.
• To assemble, divide 2 cups of the cake cubes evenly among 8 parfait, wine or champagne glasses. Layer each with half of the chocolate whipped topping and half of the berry mixture. Repeat layers with remaining 2 cups cake cubes, chocolate whipped topping and berries. Serve or refrigerate.

BERRY & CREAM CHOCOLATE CUPS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over the bottoms and up the sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm., In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled., Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.

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.

CHOCOLATE BERRY CUPS

Steps:

• Heat the cream in a saucepan until just coming to the boil. Remove from the heat, add in the chocolate pieces, then stir until melted.
• Tip sugar and most of the fruit into the pan and mix gently. Spoon into 4 glasses or cups, top with remaining fruit, then chill in the fridge until needed.

CHOCOLATE BERRY CUPS

Steps:

• I highly recommend the use of a silicone mold for these chocolate cups. See notes below for a link to the one I used. Wash and dry your mold and set aside.
• Place chocolate disks in a medium microwave safe bowl. Microwave for 30 seconds. Stir and then microwave again for 30 seconds. Repeat until all chocolate is melted. Place about 2 ounces (4 tablespoons) of melted chocolate into plastic sandwich bag and seal. Set aside.
• Spoon about 2 teaspoons of melted chocolate into one mold. Brush chocolate to the edges using a pastry brush until the whole mold is covered in chocolate. Make sure the edges are loaded with as much chocolate that will stick in place. The edges are delicate so we don't want the chocolate layer to be too thin. Repeat with other 11 molds. You may need to reheat chocolate to melt it again. Reheat in 15 second intervals.
• Once all molds are filled, place in freezer to chill the molds for 10 minutes. This will solidify the chocolate. Remove solid molds from the freezer. Push the chocolate cups out of the mold from the bottom, being very very gentle, to release the cup. It's okay if the edges aren't perfect but you don't want the whole thing to crack.
• Fill each mold with an assortment of berries. Grab the sandwich bag filled with chocolate. Snip a corner off the bag and then drizzle chocolate over each cup. Refrigerate until chocolate has hardened again. Serve within the next couple of days, or before fruit goes bad. Refrigerate leftovers.