A Chocolate Valentine Dessert

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If you are planning a Valentine dinner for a loved one, here is a dessert idea.  It has to be chocolate, right?! And even better, only 4 ingredients!

Chocolate-Raspberry Ganache Cups

8 ounces semisweet chocolate squares, chopped

Chocolate-Raspberry Ganache:
1 cup heavy or whipping cream
11-1/2 ounces milk chocolate squares
3 Tablespoons raspberry liqueur

1.  Make cups:  Line 10 muffin pan cups with cupcake liners.  Melt chocolate in the top of a double boiler over hot (not boiling) water, stirring constantly until smooth.  Spoon 1 Tablespoon melted chocolate into each liner.  With a pastry brush, coat bottom and sides of liners evenly with chocolate. Freeze 30 minutes until chocolate is firm.
2.  Re-melt remaining chocolate and repeat, forming a second coat of chocolate in each liner.  Freeze until completely set, about 1 hour.
3.  Make ganache:  Bring cream almost to boiling in a large saucepan over medium heat.  Remove from heat.  Add milk chocolate pieces (do not stir).  Cover and set aside for 5 minutes, then stir until smooth.  Transfer to a large mixing bowl.  Cover and refrigerate until thoroughly chilled, about 3 hours.
4.  Set bowl with mixture in a larger bowl of ice water.  Beat with an electric mixer on medium speed for 3 minutes or until fluffy, gradually drizzling in the liqueur.
5.  Peel paper liners from chocolate cups and pipe ganache into each.  Top each with some whipped cream or fresh raspberries, if desired.  Serve immediately.  Makes 10 cups.

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