Chocolate Fruit Cups

These Chocolate Fruit Cups are 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.

Chocolate Fruit Cups

These Chocolate Fruit Cups are just so adorable and so delicious to eat. I am the ultimate chocoholic and absolutely love these! Chocolate and fresh fruit is the ultimate combo.

These fruit cups are so fun and so easy to make. They come together in no time. All you have to do is melt some dark chocolate for a few minutes. Then spread it around a muffin pan or muffin liners. Refrigerate until they are hard. That’s it!

Then this is when the fun really starts. Fill these with fresh berries or your favorite fruit. Such a cute and elegant dessert to serve. Especially for Valentine’s Day. If you have other toppings you wish to add to these, go right ahead. Even more fun!

Ingredients needed to make Chocolate Fruit Cups:

• Dark Chocolate– You want to use good quality dark chocolate. Make sure it is melting chocolate.
• Coconut Oil– This will help chocolate melt, and it will also help it harden faster as it chills in the fridge.
• Fresh Berries or Fruit of Choice– For toppings for your chocolate fruit cups.
• Any other toppings of choice– I like to use a mint leaf for garnish.

Equipment needed to make Chocolate Fruit Cups:

• Small Saucepan and heat resistant small-medium bowl– To melt chocolate. If you have a double boiler, use that.
• 12 Muffin Silicone Pan– This is how you will shape your chocolate fruit cups.
• Baking Sheet Pan– To place silicone muffin pan on as it makes it easier to transfer back and forth from the kitchen counter to the fridge.
• Pastry Brush– You will need this to get the chocolate spread onto the sides of each mold.

How to make Chocolate Fruit Cups:

• Step 1– 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. 

• Step 2– 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. 

• Step 3– 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. 

• Step 4– 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.
• Step 5– 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. 
• Step 6– Place chocolate cups on a flat surface and fill with fresh berries fruit and other preferred toppings. Enjoy!

Tips and Substitutions:

1. 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.
2. 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.
3. 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.
4. Keep water away from chocolate- Water will make melted chocolate get lumpy and ultimately dry it out.
5. 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.
6. Use fresh berries– Ripe berries will start to get mushy and moldy releasing too much moisture. Which will then ruin your chocolate cups.
7. 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.
8. Use a small heart shaped cookie cutter to shape some of the fruit into hearts- Perfect for Valentine’s Day Dessert.

More toppings to add to your Chocolate Fruit Cups:

My favorite way to serve and have these is topped with fresh berries and a dollop of coconut cream. Other great toppings you can use are:

• Bananas
• Pineapple
• Kiwi
• Raw Nuts
• Coconut Flakes
• More Dark Chocolate!
• White Chocolate
• Whipped Coconut Cream

Pro Tip: Use a small heart shaped cookie cutter to shape some of the fruit into hearts. Perfect for Valentine’s Day Dessert.

Chocolate Fruit Cups FAQ’s

Will chocolate stick to cupcake liners?

Cheap paper cupcake liners will most likely stick to the chocolate. Making it difficult to remove the cups once they have hardened. If you don’t have a silicone muffin pan, I would recommend using parchment paper muffin liner to make these. 

What fruit is good in chocolate?

Many fruits are good in chocolate. Berries, bananas, oranges, kiwi, pineapple, cherries, etc. are all great fruits to have with chocolate. 

Can I Make These Chocolate Fruit Cups Bigger or Smaller in Size?

Yes. You can use bigger or smaller silicone muffin pans. We have a mini muffin pan and love making these in it. They make mini chocolate fruit cups perfect for kids. 

What Type of Chocolate Can I Use?

You want to use good quality dark chocolate. You also want to make sure that it is melting chocolate. 

Perfect Valentine’s Day Dessert:

Nothing says Valentine’s Day like chocolate and even better if you add fresh fruit. These Chocolate Fruit Cups are perfect to serve for Valentine’s Day. Epsecially if you’re having an intimate dinner at home. They are super easy to make which also comes in handy if you’re cooking Valentine’s Day dinner. You don’t have to worry about making an elaborate dessert on top of a special main course.

Fun family cooking activity:

These Chocolate Fruit Cups are also a fun activity to do with the kids. It’s a great way to have them join in the kitchen and help out a bit. Make the cups then chop up different fruits along with other toppings and make sort of a toppings bar. Then the kids can fill the cups with the toppings they want. Such a great bonding time to spend together as a family.

How to Store Chocolate Fruit Cups:

Place your chocolate fruit cups in an airtight container. Keep refrigerated for 7-10 days. You do want to keep an eye on them and make sure that no moisture is building up inside the container. Moisture will ruin the chocolate cups. You also want to store the chocolate cups before adding any toppings to them. Once the toppings have been added, it is better to have them right away. The juices from the fruit will create moisture which will ruin the chocolate cups.

Did you like this Chocolate Fruit Cups recipe? You may also like these other chocolate treats recipes:

• Chocolate Covered Strawberries
• Chocolate Peanut Butter Oatmeal Nests
• No-Bake Peanut Butter Chocolate Cups
• Dark Chocolate Peanut Butter Fudge
• Healthy Homemade Fudgsicles

5 from 2 votes

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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.

Course Dessert

Cuisine American

Keyword Chocolate Fruit Cups

Prep Time 6 minutes

Chill Time: 1 hour

Total Time 1 hour 6 minutes

Servings 12 cups

Calories 160 kcal

Author Angelica Arias

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

1. 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.

2. 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. 

3. 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. 

4. 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.

5. 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.

6. Place chocolate cups on a flat surface and fill with fresh berries fruit and other preferred toppings. Enjoy!

Recipe Notes

Tips and Substitutions:

1. 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.
2. 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.
3. 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.
4. Keep water away from chocolate- Water will make melted chocolate get lumpy and ultimately dry it out.
5. 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.
6. Use fresh berries– Ripe berries will start to get mushy and moldy releasing too much moisture. Which will then ruin your chocolate cups.
7. 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.
8. Use a small heart shaped cookie cutter to shape some of the fruit into hearts- Perfect for Valentine’s Day Dessert.

Nutrition Facts

Chocolate Fruit Cups

Amount per Serving

Calories

160

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

3

g

Cholesterol

 

1

mg

0

%

Sodium

 

4

mg

0

%

Potassium

 

156

mg

4

%

Carbohydrates

 

10

g

3

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

2

g

4

%

Vitamin A

 

9

IU

0

%

Calcium

 

16

mg

2

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

***Post originally published on February 9, 2018.