3 Ingredient Dark Chocolate Raspberry Cups. With just three ingredients you can make these super delicious, no bake treats in a breeze.
So I don’t know about you but for me this is the time of year where I am sugared out but still crave something sweet after dinner. I’m not talking cookies or cake, I ate far too much over the holidays. But rather something rich but small. Just enough to curb my craving but not over do it.
That is where these little 3 Ingredient Dark Chocolate Raspberry Cups come in. Still decadent but just the right size. Dark chocolate is sweet but not too sweet and the raspberry puree has a little tartness to balance it all.
Just a few more reasons we love these 3 Ingredient Dark Chocolate Raspberry Cups:
- No bake – you know I love to bake but even I like a break from the oven.
- Only 3 ingredients – you probably have most if not all of them in your kitchen/freezer right now.
- Mini – I love anything mini, the dainty size just makes them feel that much more special
- Classy – Dark chocolate and raspberry are a classy couple 😉 .
Whether you need to curb a craving, bring a decadent treat or just want a great little treat these 3 Ingredient Dark Chocolate Raspberry Cups are it!!
PIN FOR LATER! Thanks.
- 12 foil mini muffin cups
- 1 cup frozen raspberries
- ½ cup sugar
- 2 Tbsp water
- 1 cup chopped dark chocolate melted
- Line 12 cup mini muffin tin with mini foil liners. Set aside.
- Place raspberries, sugar and water into small sauce pan.
- Bring to a simmer stirring often.
- Simmer on low until reduced by half and thickened, about 25 minutes. Stirring often.
- Strain in strainer to remove as many seeds as possible, some may still get through. Be sure to really work and press the raspberries against the strainer to get as much of the raspberry pulp as possible. Also scrape the underside of the strainer as well to get any raspberry pulp that is stuck there.
- Let cool completely.
- Fill each mini muffin cup with dollop of chocolate (you will use ½ cup of the chocolate for this step).
- Take the back of a small spoon and gently press the chocolate up the sides of each muffin cup, about ¼ inch up, this create the sides of your cup and provide small indentation in center for the puree.
- Allow chocolate to set/dry.
- Next for each cup add 1 tsp of cooled raspberry puree (you may have a little puree left over).
- Use remaining melted chocolate to cover the cups and create the tops.
- Let sit until chocolate is completely set.