Introduction: Chocolate Raspberries
Amazingly delicious and easy-to-make dessert
Step 1: Melt Chocolate
Fill a small pan with 1 inch of water and place a heat-resistant bowl (I use Pyrex) on top. Heat the water to boiling, then lower the heat to low or simmer. Put into the bowl:
one 12 oz bag of semi-sweet chocolate chips and two 3.5oz bars of Cadbury Milk Chocolate (broken into pieces along the scored lines on the bars). Stir every few minutes until all of the chocolate is melted. Make sure no water gets into the bowl or the chocolate will seize up. Turn off the heat but leave the bowl over the water to keep it warm.
Step 2: Put Blob of Chocolate in Each Muffin Cup
Using a tin muffin liner (the package comes with alternating paper and tin foil liners. Save the paper ones for muffins) put a spoonful of the melted chocolate in the bottom of the liner. Shake slightly to make sure the chocolate covers the bottom.
Step 3: Put Raspberries on the Chocolate
I use 7-8 fresh raspberries per cup, but you can put more or fewer as you wish. Use only firm, fresh berries. I picked these Saturday. Refrigerate until the chocolate sets, about 30 minutes.
Step 4: Enjoy!
You can eat them right out of the fridge. Just peel off the foil and the chocolate will be firm. If you let them sit a short while out of the fridge, 10-15 minutes, the chocolate will soften but not melt and will have a fudgy consistency. Peeling is easy. Either way, you'll get a burst of chocolate raspberry with every delicious bite.
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