Chocolate Fruit Cups
These Chocolate Fruit Cups are healthy, delicious, and so fun to make. Made with a dark chocolate base shaped into cups. Then filled with fresh berries and any other toppings you would like. Perfect Valentine's Day dessert. Also, they're no-bake and dairy-free.
Ingredients
- 1.5 cup dark chocolate of choice
- 3 tbsp coconut oil (divided)
- fresh berries or fruit of choice
- any other toppings of choice
Instructions
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Start by placing a 12 mold silicone muffin pan on a baking sheet pan, set aside. Fill up a small sauce pan with water about half-way then place on stovetop and turn heat to medium-low brining water to a light simmer. Place a small-medium sized heat resistant bowl (one that fits perfectly on top of the pot you are using) over pot. Add-in to combine 1/2 cup of the dark chocolate with 1 tbsp of coconut oil. Simmer until chocolate has completely melted, stirring occasionally to prevent chocolate from sticking to pan. Be careful not to overheat chocolate as it will burn.
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Once chocolate has melted, use a spoon to evenly divide chocolate throughout your 12 muffin silicone pan. Start by drizzling 1 tablespoon in each muffin mold at a time until all chocolate has been poured into pan. Use a pastry brush to evely brush chocolate onto the sides of the molds. Place muffin pan in the fridge for at least 20 minutes or until chocolate has hardened.
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After 20 minutes, repeat process to melt another 1/2 cup of the dark chocolate with 1 tablespoon of coconut oil on medium-low heat again. Remove muffin pan from fridge and divide melted chocolate evenly over hardened chocolate. Brush it on the sides of molds again. Place back in fridge for at least 20 minutes again or until chocolate has hardened.
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Repeat the process once again with the remaining 1/2 cup of dark chocolate and 1 tablespoon of coconut oil to do one last coating of melted chocolate. Remove mold from fridge and spread remaining melted chocolate throughout the molds once again. Refrigerate for the last time for another 20 minutes.
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Once chocolate has completely hardened remove from fridge. Carefully push up the bottom of the silicone muffin pan to remove chocolate cups. They should easily pop right out. Be careful with the sides as they can get a bit crumbly.
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Place chocolate cups on a flat surface and fill with fresh berries fruit and other preferred toppings. Enjoy!
Recipe Notes
Tips and Substitutions:
- Use a double boiler if you have one- This makes it easier to melt chocolate. However, if you don’t have one you can use a pot and heat resistant bowl.
- Stir occasionally every time you are melting the dark chocolate- Chocolate can burn and stick to pan very easily. Stir occasionally while melting chocolate to prevent this from happening.
- Evenly brush chocolate throughout muffin molds- This will result in chocolate cups that are thick and there won't be any streaks from the brush left.
- Keep water away from chocolate- Water will make melted chocolate get lumpy and ultimately dry it out.
- Substitute for coconut oil- Coconut oil hardens as it cools and chills. Making the chocolate harder and the cups more sturdy. If you don't have coconut oil or don't like it, just omit completely. Chill your chocolate cups for about 5-10 minutes longer each time you place them in the fridge.
- Use fresh berries- Ripe berries will start to get mushy and moldy releasing too much moisture. Which will then ruin your chocolate cups.
- Don't add toppings until you are ready to serve- Again, fresh fruit will start to release moisture and juices. Which will ruin the chocolate cups. You can make these chocolate cups ahead and keep in a container with a tight lid. Add toppings once you are ready to serve.
- Use a small heart shaped cookie cutter to shape some of the fruit into hearts- Perfect for Valentine's Day Dessert.