Creamy almond mousse and fresh raspberries in a little chocolate cup creates about two bites of heaven.
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1 1/2 cups real semi-sweet chocolate chips
3 (1-ounce) squares white baking bar, chopped
1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup seedless red raspberry jam
3/4 teaspoon almond extract
24 fresh raspberries
Place 24 foil baking cups into mini muffin pan cups. Set aside.
Place chocolate chips in bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, 1-1 1/2 minutes or until melted and smooth.
Spoon about 1 1/2 teaspoons melted chocolate into each foil baking cup. Spread chocolate over bottom and up sides with back of small spoon to within 1/8-inch of top. Refrigerate 15 minutes or until set.
Place white baking bar and 1/4 cup whipping cream in bowl. (Refrigerate remaining whipping cream until ready to use.) Microwave 1 minute; stir until smooth. Refrigerate 15 minutes; stir. Return to refrigerator 10-15 minutes or until cool.
Remove chocolate cups from foil; place onto serving platter. Spoon 1/2 teaspoon jam into bottom of each chocolate cup.
Combine remaining whipping cream and almond extract in bowl; beat at high speed until soft peaks form. Gradually beat in melted white baking bar mixture until stiff peaks form. Spoon or pipe whipped cream mixture over jam in chocolate cups. Top each with raspberry. Refrigerate 1 hour or until set. Store in refrigerator.
Don’t worry if the insides of the chocolate cups aren’t perfectly smooth. The filling will hide any imperfections.
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