Thursday, September 6, 2012

Chocolate Fruit Cups

Here's my little disclaimer - if you are an impatient cook, or easily disappointed in yourself as a vicarious response to any of your culinary attempts failing - don't try this :) When you're a bit more patient, and more flexible with yourself - then try this.

These little fruit cups are amazing for bridal showers, baby showers, and lingerie parties - ladies love them! And appreciate their prettiness - don't serve these at a Super Bowl party or World Cup final.

I'm sorry I don't have more pictures - hopefully my instructions are clear enough, and next time I make them, I promise to take better pictures and add them to this recipe.

Chocolate Fruit Cups:
1 bag chocolate chips
2 Tbs butter
4 c of assorted fruit
muffin tin
paper muffin cup liners (silicon would also work amazingly well, I would think - though I haven't tried it).

Using a double boiler, or a microwave, melt the chocolate chips and butter. The key to this is to stir frequently, and don't let your chocolate over-heat. If it overheats, it separates and turns into an unusable (and unsavory) mess. You can actually remove the chocolate from the heat (or microwave) when there are still some small pieces of chocolate left - the heat from the already melted chocolate will finish the job. Stir until your chocolate is smooth.

Before you begin the next step - make sure your chocolate isn't too runny. If it is too runny, let it sit for a few minutes. You want it to be the consistency of a runny hummus - sounds delicious, huh? I couldn't think of a better example, sorry.

Using a pastry brush (or I used a teaspoon because I didn't have a pastry brush), put approx 1 Tbs of chocolate in a muffin cup, and gently spread around the bottom of the cup and up the sides until your chocolate is evenly distributed. You'll probably have to pick up the muffin cup and delicately turn it as you spread the chocolate evenly. The main goal is to have your chocolate evenly distributed - you don't want it to be so thick it's difficult to eat, but you also want it to be thick enough it can hold it's shape. See the finished picture if you want to double check suggested thickness.

Once your chocolate is evenly spread in the muffin cup, place the muffin cup inside a muffin tin. Repeat until you've used all of your chocolate. Place the muffin tins, full of pretty little chocolate muffin cups, in the refrigerator for about 2 hours - or until the chocolate is hard.

Remove from fridge and try to take a chocolate cup out of the tin. If it sticks you can either wait for your muffin tin to warm to room temperature, or use a 9x13 with warm water and lightly dip the bottom of your muffin tin in the water - essentially offering a quick shot of heat to the muffin tin, which will release the muffin cups. Very carefully, and being sure not to grip the chocolate too tightly (it will melt in your fingers), begin peeling back the muffin cup. Some muffin cups will almost pop right off, other needs a bit of persuading. Just have patience, peeling the cup back until you have a pretty little chocolate cup!

Once you've finished, put your undressed little chocolate cups back in the fridge for about 20 minutes to let them set. They can stay in the fridge for a few days if they are in a sealed container.

Immediately before serving, fill each cup with approx 1/2 c fresh berries. Serve with pride :)

Let me know how this works for you, and don't be discouraged if it takes a few times - these were my 3rd time making this recipe! I've done this recipe both with and without the butter - the butter makes the chocolate a bit smoother, and potentially the muffin cups a bit easier to pull off...but it's 2 more Tbs of butter. Then again, we're talking about chocolate cups - we probably aren't worried about 2Tbs of butter :) Good luck!!

1 comment:

  1. These look gorgeous. Unfortunately I AM easily frustrated. I guess I'll make this after some yoga when I am feeling more.. zen. : )