Delicious raspberry chocolate cups make a beautiful and wholesome dessert. The contrast between the tart juicy fruit and the sweet, creamy chocolate is wonderful!
The combination of fruit and chocolate is a classic one, and this tasty treat is a prime example.
These raspberry chocolate cups are amazing. You will love experiencing the contrast between the slightly tart juiciness of the fruit and the creamy sweetness of the chocolate! Plus, they are so very pretty! I love serving them when we have people over. Everyone raves about them!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Raspberries: I use fresh raspberries in this recipe. I don’t recommend using frozen raspberries. They are too mushy.
Dark chocolate: The darker the better, provided you still enjoy it of course!
Coconut oil: I add it to the chocolate to prevent it from being too brittle once it sets.
How to make raspberry chocolate cups
It’s so easy. Scroll down to the recipe card for the details. Here are the basic steps:
1. You simply melt some chocolate. You can do it in the microwave. Stir some oil into the melted chocolate to keep it from being too brittle. I usually use coconut oil because I love its flavor. But avocado oil works too, and so does unsalted butter.
2. Next, pour the melted chocolate into paper liners, dividing it evenly between the liners.
3. Now scatter the raspberries on top of the melted chocolate. Gently push a couple of them into the chocolate, then scatter a few more on top.
4. The last step is to refrigerate the candy until set. That’s it! Truly easy.
What chocolate to use?
I make this dessert with very dark chocolate, to keep it low carb. My favorite chocolate is Lindt 90%, so that’s what I use here.
If 90% cacao chocolate is too bitter for you, you can try using 70% cacao chocolate. Or add a small amount (2 tablespoons) of a granulated sugar-free sweetener (or the equivalent in stevia) to the melted dark chocolate.
Can I use frozen raspberries?
I don’t recommend using frozen raspberries in this recipe. It’s best to use fresh raspberries. I haven’t actually tried it, but I suspect that mushy frozen raspberries just won’t be the same, both in terms of flavor and in terms of texture.
Is this a make-ahead recipe?
You can make these raspberry chocolate cups a few hours in advance, but it’s best to make them on the same day you plan on serving them.
So make them in the morning, then refrigerate until it’s time to serve them. But do take them out of the fridge an hour before serving them. Chocolate isn’t very good when it’s cold.
More chocolatey desserts that you might enjoy
If you like the combination of chocolate and fruit, two more recipes that I really like are these chocolate covered strawberries and chocolate-covered oranges. Both are very easy to make, and both are wholesome and delicious.
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Raspberry Chocolate Cups
INGREDIENTS
- 1 (6 oz container) fresh raspberries
- 1 (3.5 oz) extra dark chocolate bar (I use Lindt 90% cacao)
- 1 tablespoon coconut oil
INSTRUCTIONS
- Wash the raspberries and place on a clean towel to dry.
- Line four muffin cups with paper liners.
- Break the chocolate into small pieces and place the pieces in a microwave-safe glass measuring cup. Add the coconut oil.
- Melt the chocolate in the microwave: run the microwave in 30-second increments, stirring the chocolate in between. Finish when most of the chocolate is melted. Stir until smooth and fully melted.
- If adding a sweetener, stir it in now.
- Pour the melted chocolate into the four paper liners, dividing it evenly. Divide the raspberries between the liners, placing 2-3 into the melted chocolate, and 4-5 more on top. Refrigerate 1 hour prior to serving.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.