Delicious raspberry chocolate cups make a beautiful and healthy dessert. The contrast between the tart juicy fruit and the sweet, creamy chocolate is wonderful!
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!
I make these raspberry chocolate cups with very dark chocolate, to keep them low carb. If 90% cacao chocolate is too bitter for you, try using 70% cacao chocolate. Or add a small amount (2 tablespoons) of a granulated low carb sweetener to the dark chocolate.
It’s best to make these raspberry chocolate cups with fresh raspberries. I suspect that mushy frozen raspberries just won’t be the same.
You can make these raspberry chocolate cups in advance, but it’s best to make them on the same day. 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.
Raspberry Chocolate Cups
- 1 (6 oz container) fresh raspberries
- 1 (3.5 oz) extra dark chocolate bar (I use Lindt 90% cacao)
- 1 tablespoon coconut oil
- 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.