Recipe by NorthwestGal
A rich and decadent chocolate-raspberry mini dessert with a touch of walnuts that would be perfect for any special occasion. These mini desserts are individual size, so they'll satisfy your sweet tooth on those days when you just want a sampling of something sweet. The only special equipment you'll need for this recipe is 12 foil-lined candy cups that you can find in the baking aisle of most larger grocery stores or a bakery supply shop. UPDATE -- this recipe started as an entry in a cooking contest, which required the use of certain ingredients in order to qualify. Based on reviews, I have eliminated the rich cream cheese-based topping, which leaves the truffle-like individual desserts that really are the focal point of these Mini Chocolate Raspberry Nut Cups anyway.
Top Review by Lalaloula
Oh wow, these little buggers are amazing! They are so velvety, gooey, chocolatey and fruity with a nice crunch from the walnuts. It is very hard to resist them and thus they disappear fast! :)
I made half the recipe using a mixture of cashew nuts, almonds, hazelnuts and walnuts in place of just walnuts. I pressed the mixture into a silicone candy pan and got 12 mini candies, tiny bite-sized pieces of yummyness. :)
Next time I might try reducing the jam a tad as I found the raspberry flavour a tad too strong, but other than that these are perfect and Ill make them again for sure!
THANK YOU SO MUCH for sharing such an easy and delicious recipe with us, NorthwestGal!
Made and reviewed for one of my babies during PAC Spring 2012.
- 6 tablespoons chocolate chips (dark chocolate and semi-sweet work best)
- 3 tablespoons raspberry preserves
- 2 tablespoons walnuts, finely chopped
- 12 raspberries (optional, for garnish)
- chocolate shavings (optional, for garnish)
Directions See How It's Made
- Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
- Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
- Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.