Description
These Triple Berry Chocolate Cups feature a crisp dark chocolate shell filled with a medley of fresh strawberries, raspberries, and blueberries. They’re quick, easy, and perfect for Valentine’s Day, date nights, or any time you crave a decadent yet simple dessert.
Ingredients
- 8 oz high-quality dark chocolate (60-70% cacao, such as Ghirardelli or Lindt)
- 1 tbsp coconut oil (refined for neutral taste, or substitute neutral oil or melted butter)
- 1/2 tsp pure vanilla extract (optional, recommended)
- Pinch of sea salt
- 1/2 cup fresh strawberries, diced small
- 1/2 cup fresh raspberries, halved if large
- 1/2 cup fresh blueberries
- 1 tsp lemon zest (optional)
- 2 tsp honey or pure maple syrup (optional, for extra sweetness)
- Extra berries (for garnish, optional)
- Shaved chocolate (for garnish, optional)
- Powdered sugar (for garnish, optional)
- Edible gold leaf or heart-shaped sprinkles (for garnish, optional)
Instructions
- Line a 12-cup muffin tin with silicone or sturdy paper liners. Wash, dry, and prep berries (dice strawberries, halve large raspberries).
- Combine chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until mostly melted (about 1–1.5 minutes total). Stir in vanilla and sea salt.
- Spoon about 2 teaspoons of melted chocolate into each liner. Use the back of a spoon or a pastry brush to coat the bottom and sides about halfway up. If chocolate thickens, microwave for 10 seconds to loosen.
- Refrigerate the muffin tin for 10 minutes, or until the chocolate is set and firm. (Freezer works in half the time.)
- In a small bowl, gently toss strawberries, raspberries, and blueberries with lemon zest and honey or maple syrup (if using). Pat berries dry with a paper towel if very juicy.
- Spoon a generous tablespoon of berry mix into each chocolate cup. Top with 1–2 teaspoons of melted chocolate to seal the berries in. Smooth the tops with a spatula or back of a spoon.
- Return the tin to the fridge for at least 15 minutes, or until fully set. Remove cups from liners; if they stick, run a butter knife around the edge.
- Garnish with extra berries, powdered sugar, or chocolate curls as desired. Serve cold or let sit at room temperature for 5 minutes for a softer bite.
Notes
For best results, use high-quality chocolate and dry berries thoroughly before assembling. Double-coat the chocolate shell for extra sturdiness if gifting or transporting. These cups are naturally gluten-free and can be made dairy-free/vegan with vegan chocolate and maple syrup. Store in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 chocolate cup
- Calories: 110
- Sugar: 9
- Sodium: 10
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 13
- Fiber: 2
- Protein: 1
Keywords: chocolate cups, triple berry dessert, Valentine’s Day, date night dessert, easy chocolate recipe, gluten-free dessert, berry chocolate cups