Rasberry Chocolate Cups
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 36.4
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.3 g
View full nutritional breakdown of Rasberry Chocolate Cups calories by ingredient
Number of Servings: 12
Ingredients
-
6 Tbsp semi-sweet chocolate chips
3 Tbsp Smucker's Seedless Red Raspberry Jam, or similar product
Instructions
Directions
Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.
Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.
Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.
Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.
Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Yields 1 candy per serving.
Notes
Look for foil candy cups at stores that sell bakeware and kitchen gadgets.
Number of Servings: 12
Recipe submitted by SparkPeople user SUE4DMKJ.
Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.
Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.
Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.
Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Yields 1 candy per serving.
Notes
Look for foil candy cups at stores that sell bakeware and kitchen gadgets.
Number of Servings: 12
Recipe submitted by SparkPeople user SUE4DMKJ.