Mini Chocolate Raspberry Nut Cups Recipes

MINI CHOCOLATE-RASPBERRY NUT CUPS

Steps:

• Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
• Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
• Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.

LITTLE NUT CUPS

Steps:

• In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
• Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
• Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

MINI CHOCOLATE RASPBERRY CAKES

Steps:

• In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended., Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely., For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds., Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.

MINI CHOCOLATE CUPS

Steps:

• Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Brush a thin layer of chocolate into each muffin cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 7 to 10 more times. Chocolate may need to be melted again.
• Carefully peel paper cup off away from the chocolate cups.

NUT BUTTER CUPS

Steps:

• 1. Stir flax meal into vanilla almond butter.
• 2. Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
• 3. Using a small paint brush, coat the bottom and sides of a nut butter cup mold with chocolate
• 4. Place mold in freezer for 10 minutes to allow chocolate to harden.
• 5. Remove mold from freezer.
• 6. scoop a scant teaspoon of vanilla almond butter into each chocolate lined nut butter cup (i use a mini ice cream scoop).
• 7. Place in freezer for 10 minutes to harden.
• 8. Remove from freezer, turn mold upside down and pop nut butter cups out of mold.
• 9. Serve (if any left).

MINI CHOCOLATE-RASPBERRY PHYLLO TARTS

Steps:

• Preheat the oven to 350 degrees F.
• For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
• Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
• Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
• For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
• Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
• Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.

RASPBERRY CHOCOLATE MOUSSE BROWNIE CUPS RECIPE

Steps:

• Mix brownies according to package directions.
• Spray muffin pan with non-stick cooking spray.
• Place about 1/3 cup of brownie mixture into each muffin pan.
• Bake for about 25 minutes or until the middle isn't doughy. Watch them carefully to ensure they don't burn.
• Let the brownies cool completely before taking them out of the muffin tin.
• Once cool, scoop out the centers (not too deep, you don't want any holes in the bottom)
• In a bowl cream together the cream cheese and sugar until smooth and soft.
• Fold in the whipped cream and chocolate pudding until fully combined.
• Refrigerate for 30 minutes.
• Pipe the chocolate mixture into each muffin, being sure to fill in the center.
• Top with a raspberry and garnish with a sprinkle of powdered sugar.
• Refrigerate until ready to serve.