Rich dark chocolate engulfs a sweet raspberry filling in these irresistible homemade dark chocolate raspberry cups!
Chocolate covered raspberry cups
Whenever I go into a chocolate shop, I will always first look to see if they sell those popular little raspberry jelly filled chocolate truffles.
Same thing with boxed chocolates. If the box includes a raspberry jelly flavor, I’m eating that one first. Every single time.
No offense to the other chocolates.
Since raspberry jellies happen to be my mother’s favorite chocolate as well, I made these homemade chocolate raspberry cups for both of us last week as an early Mother’s Day surprise.
Also try this pineapple Dole Whip Recipe
Watch the chocolate raspberry cup recipe video – above
*The video above shows a half batch. After making the video, I realized it is easier to mash the berries before combining them with the other ingredients in the saucepan.
Dark chocolate raspberry cup ingredients
You only need a few ingredients for these no bake chocolate treats: fresh or frozen raspberries, chia seeds, dark chocolate chips or chocolate bars, sweetener of choice, and optional vegetable or coconut oil.
Don’t feel like making your own raspberry jam from scratch?
Feel free to omit the chia seeds, raspberries, and sweetener from the recipe below. Instead, fill the chocolate cups with store bought raspberry jelly.
I am partial to dark chocolate, but you can absolutely make them into semi sweet or milk chocolate cups if you prefer. You could even use white chocolate!
Use leftover chia seeds to make these Chia Pudding Recipes
Can you use other fruit?
You can! This chocolate recipe would be lovely with blueberries, strawberries, blackberries, grapes, cherries, or even bananas.
If using cherries, be sure to remove the pits and stems first. Strawberry stems should also be removed. Measure the six ounces after removing all of these extras.
It is fine to use fresh fruit or frozen fruit. Or skip the chia seeds and sweetener, and use jam instead of fruit.
Readers also love these Healthy Blueberry Muffins
How to make chocolate raspberry cups
Start by mashing your berries well. If using frozen berries, there is no need to thaw, but do blot away excess water or ice if your package of frozen berries is particularly icy.
Add the raspberry puree, chia seeds, and sweetener of choice to a small saucepan. Turn the heat on low, and stir occasionally until the sauce heats up and begins to bubble.
Meanwhile, carefully melt the chocolate chips, either in the microwave or using a double boiler method.
Use a spoon to spread about a teaspoon of melted chocolate up the sides of either paper mini cupcake liners or candy molds.
Note: If you don’t have a mini muffin pan or candy cup liners, you can freeze blobs of the raspberry jelly, then simply dip them in the melted chocolate.
Place about two teaspoons of the berry filling on top of the chocolate layer. Then spread the remaining chocolate on top.
Let the chocolate raspberry candy cups sit on the counter for a few hours, or refrigerate or freeze them for a few minutes. until they harden.
How to melt chocolate
The best ways to melt chocolate are either in a microwave or using a double boiler, because chocolate burns quickly over direct stovetop heat.
First, finely chop your chocolate with a knife. (Skip this step if using chocolate chips.)
If using a microwave, place the chopped chocolate or chips in a dry, microwave safe bowl, and heat for twenty seconds.
Stir, then heat again in ten second increments, stirring after each increment. Go slowly (do not microwave longer than ten seconds at a time), so the chocolate does not burn.
To use a double boiler, fill a saucepan or bottom double boiler with an inch or so of water, and bring to a simmer. Add the chocolate to the top pan of a double boiler or heat safe bowl over the saucepan. Do not let any water touch the chocolate.
Let the steam from the bottom pan indirectly heat the chocolate as you stir continuously until smooth.
Chocolate Raspberry Cups
- 6 oz raspberries (fresh or frozen)
- 1 tbsp chia seeds
- 2 tsp sweetener of choice
- 6 oz chocolate chips or chocolate bars (1 cup)
- optional 1 tsp vegetable or melted coconut oil for a much smoother sauce
- Mash the berries well. Add the raspberry puree, chia seeds, and sweetener to a small saucepan. Turn the heat to low, stirring occasionally until the sauce is hot and begins to bubble. Meanwhile, carefully melt the chocolate. (See above for how to properly melt chocolate.) Spread about a teaspoon of the melted chocolate up the sides of mini cupcake liners or candy molds. Scoop about two teaspoons of raspberry filling on top, then cover with remaining chocolate. Refrigerate or freeze for a few minutes, or let them sit on the counter for a few hours, to set.View Nutrition Facts*If you don't have a mini muffin pan or candy cup liners, you can freeze blobs of the raspberry jam, then dip in the melted chocolate.
Have you made this recipe?
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