Chocolate Berry Dessert Cups Recipes

CHOCOLATE-BERRY DESSERT CUPS

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping.
• Spoon 1/3 of the pudding mixture evenly into 8 dessert dishes; top with cake cubes and remaining pudding mixture.
• Refrigerate several hours or until set. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover desserts in refrigerator.

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.

CHOCOLATE BERRY TARTS

Steps:

• In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.

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.

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.

30 INDIVIDUAL DESSERT CUPS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cute treat in 30 minutes or less!

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.

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.