These raspberry chocolate mugs are a chocolate lover’s dream come true. They have a rich, creamy and chocolatey taste, and the hard chocolate crust pairs well with the raspberry cream mousse. The fresh raspberries above really enhance the flavor and give a
The wonderful texture makes this mug a memorable trendy dessert. There’s no better gift you can make for someone who loves chocolate, I’m sure of that.
Source: Home Cooking Adventure
Ingredient
Makes 6 muffin cup servings
Chocolate cup
7 oz (200 g) dark chocolate (55-70% cocoa)
6 aluminum muffin cups
Raspberry Puree
5 oz (150 g) fresh or frozen raspberries
1/4 cup (50g) sugar
Raspberry chocolate filling
7 oz (200 g) dark chocolate (55-70% cocoa)
1 1/4 cups (300g) whipped cream, cold
Raspberries
Topping
Fresh raspberries
Powdered sugar
1. Prepare the chocolate cups. To ferment the chocolate, divide the chocolate into 2 portions, 5.5 oz (160g) and 1.5 oz (40 g). Place 5.5 oz (160g) chocolate in a heatproof bowl and place over boiling water. Heat the chocolate until the thermometer reads 105-115 degrees F (40-46C), then remove the bowl from the oven. Add 40 g 1.5 oz (40 g) chocolate to the melted chocolate and stir until smooth.
2. Pour chocolate less than half into each cup and rotate to coat a thick layer of chocolate on all sides of the cup. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on parchment until you have prepared the rest of the cup. If needed, melt remaining chocolate over boiling water if too hard.
3. Scrape the top edges again if necessary and leave the cup in the refrigerator for at least 30 minutes or until the chocolate has hardened. The cups can be prepared several days in advance and left in the refrigerator until ready to be filled.
4. Prepare the raspberry puree. Place raspberries and sugar in a small saucepan and bring to a boil. Simmer for 5 to 10 minutes and remove from heat. Sieve to remove seeds. Set aside until ready to use.
5. Prepare the raspberry chocolate filling. Place the chocolate in a heatproof bowl and melt in the boiling water. Add raspberry puree and stir to combine.
6. Beat cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until sticky.
7. Fold the chocolate mixture into the remaining whipped cream.
Assemble the cups. Chop at one end of each mold as needed and tear them apart to reveal the chocolate cups. Fill the chocolate raspberry chocolate cups.
8. Refrigerate at least 2 hours or until set.
9. Before serving, top each cup with fresh raspberries and sprinkle with powdered sugar.
