This recipe was inspired by a couple of things. The first one is Tyler’s love of the classic chocolate raspberry combination, and the second is peanut butter cups of all things. Of course we both love peanut butter cups, (and you can find my homemade recipe in my Inspired Ice Creams e-book). But I wanted to use their shape as inspiration for other flavor combos.
At first I just couldn’t get the filling quite right because I never felt it was creamy enough. I tried some versions with coconut butter, but it wasn’t 100% smooth. So I went back to the drawing board, and this time I figured I’d try coconut oil, which is solid at room temperature, but oh so creamy. In the end coconut oil is just the trick for the ultimately creamy filling.
First up, you make a raspberry fruit sauce like you might for cheesecake or other desserts. The fruit sauce is thickened with tapioca. And when it begins to cool, the texture is unpleasantly thick in the way tapioca can get. But do not despair, this is only the beginning, there’s magic still to come.
Next up, I strain raspberry sauce through a fine mesh sieve to get rid of all the seeds. Then the seedless sauce is blended until a silken smooth, almost mousse like texture emerges. From there you can refrigerate the filling, and continue the candy cups the next day. Or you can let it cool to room temperature before making the candy cups.
Once the candy cups are fully assembled, it’s best to refrigerate them for a bit to let the chocolate set up. Since I personally prefer my candy cups closer to room temperature, I take mine out of the fridge at least 30 minutes before I want to eat them for the ultimate texture.
One bonus with these candy cups, is they can be made ahead. They’re also the perfect partner for my Easy Cheese Board Date for 2. Together they make a really dynamite date night, more than worthy of Valentine’s Day. And I can vouch for how great a pair these two recipes make together for a fun evening. If you do happen to make both, take the candy cups out of the fridge when you sit down for your cheese board. Then they’ll be ready for you, whenever you want to eat them.
We’ve been feeling extra lucky with all the recipe testing of these 2 recipes. The leftovers have made a couple cheese board dates, followed by these chocolate raspberry cups lately. And I can’t think of a better way to spend a quiet weekend night in!
- ¼ cup maple syrup
- 1 Tablespoon tapioca starch
- 1½ cups frozen raspberries, 5 ounces
- ½ Teaspoon almond extract
- 1 Teaspoon vanilla extract
- ½ cup room temperature coconut oil
- 2 cups chocolate chips, I use the Enjoy Life brand which is free of most allergens
- 1 Tablespoon room temperature coconut oil
- Optional 2 Tablespoons crushed freeze dried raspberries for topping
- In a medium sized saucepan, whisk together the maple syrup and tapioca starch until no lumps remain. Then add the frozen raspberries, and place the saucepan over medium high heat. Cook, stirring constantly until the sauce has thickened. Then remove the raspberry sauce from the heat and whisk in the almond extract, vanilla extract, and coconut oil. Do your best to whisk in the oil, but don't worry if it doesn't completely combine.
- Strain the raspberry sauce through a fine mesh sieve, and let the seedless raspberry sauce cool until it's barely warm, or at room temperature. Then place the sauce in a high powered blender. Start at a low speed, and work up to high speed using the tamper to keep the mixture moving in the blender. Blend until the sauce is completely smooth and silky in texture. It's important to blend the sauce to make sure the coconut oil is completely emulsified. From here you can refrigerate the finished raspberry cream filling until the next day, or place it in the fridge and begin assembling the candy cups right away.
- For the chocolate candy cup shells, melt the chocolate and coconut oil together in a double boiler over low heat, stirring as the chocolate melts. It's very important not to overheat the chocolate which will cause it to be grainy in texture.
- While the chocolate is melting, set out 16 paper muffin liners. When the chocolate is smooth, spoon a small amount into the muffin liners (one at a time) and tilt the papers to swirl the chocolate to cover the bottom, and come up the sides about ¼-1/2". When all 16 liners have been coated, place them on a flat tray or in a muffin tin, and refrigerate until the chocolate hardens, about 5-10 minutes.
- Then spoon about 1 tablespoon of raspberry cream filling onto each chocolate cup. Finally use the remaining chocolate to carefully spoon over the top of the raspberry cream filling to cover the top of the candy cup. To speed things up, I placed my melted chocolate into a squeeze bottle that I widened the top on by cutting off part of the tip, and squeezed the chocolate into the muffin liners. If you run short on chocolate, melt a small amount with just a touch of coconut oil to finish the candy cups.
- As you top each candy cup, sprinkle a small amount of the crushed freeze dried raspberries over the top for decoration if desired. If you're decorating with the freeze dried raspberries, you'll likely have most of the bag leftover, and you can always use them in pancakes/waffles/and other baked goods.
- When you've finished the candy cups, refrigerate them until the tops are set, about 10 minutes before serving. These can be made ahead and refrigerated for up to 1 week. But be sure to bring them back to room temperature for at least 30 minutes before serving them for the best texture.
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