Dessert
(Pudding
)
Chocolate Raspberry Dessert Cups
Contributor: Deb
15 - 20 minutes
350 degrees
grease 8 of 12 standard
1/2
cup
butter
1/3 cup
+ 1 Tbsp
Ghirardelli unsweetened cocoa
1
cup
sugar
2
eggs
1
tsp
vanilla
3/4
cup
flour
1/2
tsp
baking powder
1/2
tsp
salt
2/3
cup
Ghirardelli 60% Cocoa Bittersweet Chocolate Chip divided
1/3
cup
Ghirardelli Classic White Chips
2
Tbsp
raspberry jam
Chocolate Mousse (for chocolate lovers)
whipped topping
In a medium size saucepan, melt butter. Mix in cocoa, stir until smooth. Add sugar, eggs and vanilla; mix well.
In a small bowl, mix together flour, baking powder and salt. Add flour mixture to cocoa mixture, mix just until
flour is coated – do not over mix. Divide among the 8 greased muffin cups. Bake 15 to 20 minutes, until set
firm but the center is still slightly soft. Remove and place on a cooling rack. Using a teaspoon, press the
center of each chocolate cup to make a well. While the chocolate cups are cooling, melt a 1/3-cup of
bittersweet chocolate and white chocolate in a microwave bowl. Once melted, add the raspberry jam, stir
until smooth. Divide among the chocolate cups. Just before serving, crush the remaining bittersweet
chocolate chips. Top each chocolate cup with chocolate mousse or whip cream and a sprinkle of crushed
chocolate chips.
Edition: 5