CHOCOLATE STRAWBERRY CUPS
Steps:
- Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
- Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
- Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.
WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY
Win the ice cream social with these customizable ice cream cups! Use with your favorite chocolate, cereal, or hard candy for an extra satisfying treat. You'll never want to go back to plain cones again!
Provided by Nichi Hoskins
Categories Desserts
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
- Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
- Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
- When ready to serve, scoop the ice cream into the white chocolate cups.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 0 grams, Protein 4 grams, Sugar 30 grams
CHOCOLATE BERRY CUPS
Chocolate Berry Cups are delicious homemade treats. Simple to make and delicious, they are a perfect after-dinner indulgence or edible gift.
Provided by Colleen Milne
Categories Dessert
Number Of Ingredients 4
Steps:
- Put chocolate chips in a microwave-safe bowl and melt it by heating it in the microwave in 30-second increments, stirring in between, until chocolate is smooth and melted.
- Stir pecans into the melted chocolate
- Line a 12 cup mini muffin pan with aluminum liners
- Fill each cup with the melted chocolate
- Top each chocolate-filled cup with berries, pressing them into the chocolate so they are partly submerged
- With a spoon, drizzle any remaining chocolate over the berries
- Refrigerate 15 minutes or until chocolate is firm
- Store the chocolates in an airtight container in the fridge up to 3 days
Nutrition Facts : ServingSize 1 g, Calories 162 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 19 mg, Fiber 2 g, Sugar 18 g
BERRY WHITE CHOCOLATE CUPS WITH MASCARPONE CREAM
Berry White Chocolate Cups with Mascarpone Cream are a gorgeous red, white and blue treat for your summer parties. Perfect for Memorial Day or 4th of July, this dessert starts with a homemade white chocolate cup that is filled with a mascarpone cream and topped with fresh strawberries and blueberries.
Provided by Jenna Owens
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler or in the microwave. Use a spoon to scoop about a tablespoon of chocolate into one of the silicone cupcake liners and spread it evenly inside the cup. You want it to be a thin layer, with no holes or gaps. Repeat for the rest of the cups and place in the refrigerator for about 5 minutes to set.
- Remove the cups from the refrigerator and do another thin layer of chocolate on the inside of each cup. Put them back in the refrigerator for about 15 minutes to be sure they are hardened.
- While the cups set in the refrigerator, make the mascarpone cream. Add the heavy cream to the bowl of your stand mixer. Use the whisk attachment to whip until soft peaks form. Transfer to a different bowl and set aside.
- In the same bowl of your stand mixer (no need to wash it), add the mascarpone cheese, sugar and vanilla. Use the whisk attachment and whisk until smooth with no lumps.
- Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Place the bowl back on your stand mixer and whisk until lump free, but be sure not to over whisk.
- Take the cups out of the refrigerator and carefully remove the chocolate cups from the silicone cupcake liners. Set the cups on a serving tray.
- Spoon or pipe the mascarpone cream into each chocolate cup, filling it about 2/3 of the way full. Fill the cup to overflowing with blueberries and strawberries. Sprinkle with powdered sugar and serve immediately or put them in the refrigerator until you are ready to serve.
WHITE CHOCOLATE BRIE CUPS
Try these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They're sweet, creamy and crunchy-and very addictive! -Angela Vitale, Delaware, Ohio
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 appetizers.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade. , Bake 6-8 minutes or until golden brown. Serve warm. If desired, top with kumquat.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE AND BERRY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sift together the flour, baking soda and salt into a bowl. Set aside.
- In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
- Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.
WHITE CHOCOLATE LACE CUPS
It's easier than you may think to make these elegant white chocolate cups-and they're the perfect way to someone's heart on Valentine's Day! (Serves 2.)
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Line each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.
- Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently zest off and discard foil.
- Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 19 g, Protein 2 g
CHOCOLATE BERRY CUPS
Fran Warde's decadent dessert cups can be make ahead or whipped up at the last minute
Provided by Good Food team
Categories Dinner, Lunch, Treat
Time 20m
Number Of Ingredients 4
Steps:
- Heat the cream in a saucepan until just coming to the boil. Remove from the heat, add in the chocolate pieces, then stir until melted.
- Tip sugar and most of the fruit into the pan and mix gently. Spoon into 4 glasses or cups, top with remaining fruit, then chill in the fridge until needed.
Nutrition Facts : Calories 503 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium
BERRY AND WHITE CHOCOLATE BLONDIES
These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!
Provided by Kim
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
- Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
- Pour batter into the prepared pan. Carefully spread into an even layer.
- Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 22.6 g, Cholesterol 28.1 mg, Fat 8.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 69.4 mg, Sugar 14.2 g
WHITE CHOCOLATE & BERRY PUDDING
Bring a taste of summer to a cold winter's night
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Lightly butter a 1-litre microwavable gratin dish or a 20cm microwave cake dish. Beat together the butter, sugar, flour, eggs and milk with an electric hand whisk for 2-3 mins, until light and fluffy.
- Fold through the white chocolate and most of the berries, pour into the dish, then microwave on High for 10-12 mins, until set and dry on top. Leave to stand for 5 mins, before dusting with icing sugar and serving with the reserved berries and custard.
Nutrition Facts : Calories 550 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium
WHITE CHOCOLATE BERRY CUPS
These are easy to make and so good! Great in the summer as a sweet treat or for a dessert. You can use any fresh berries you want, I usually use raspberries, blackberries and blueberries or cut up strawberries. The cook time below is actual time it takes for the chocolate to set. The cups make this easier then trying to dip the little berries in the melted choclate.
Provided by Busy Lindsay
Categories Dessert
Time 40m
Yield 10 berry cups, 5 serving(s)
Number Of Ingredients 4
Steps:
- Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner.
- Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted).
- Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries.
- Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate.
- Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size).
- Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.
Nutrition Facts : Calories 391.9, Fat 22.1, SaturatedFat 13.2, Cholesterol 14.3, Sodium 61.8, Carbohydrate 46, Fiber 3.3, Sugar 42.6, Protein 4.7
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