How to Make Liqueur Cups with Mocha Raspberries
This recipe shows you how to make your own gluten-free chocolate cups, but you also can pick up a package of one of several excellent commercial gluten-free chocolate cups on the market.
Preparation time: 20 minutes
Refrigeration time: 1 hour
Yield: 16 servings
16 chocolate-covered espresso beans
16 fresh raspberries
1 teaspoon corn oil
1 cup semisweet chocolate chips, divided
32 large marshmallows
1/2 cup whole milk
3 tablespoons amaretto
3 tablespoons crème de cacao
8-ounce container nondairy whipped topping, thawed
Insert an espresso bean in the center of each raspberry.
Melt 1/3 cup of chocolate chips with the oil in the top of a double boiler over barely simmering water (do not allow the water to boil or to touch the bottom of the top pan).
Roll the stuffed raspberries lightly in the chocolate and set them on wax paper to dry.
Melt 1/3 cup of chocolate chips in a double boiler over barely simmering water (don’t allow the water to boil or to touch the bottom of the top pan).
Dip a new, clean, dry 1/2-inch pastry brush in the melted chocolate. Brush the chocolate on the bottom and insides of the baking cups, approximately 1/8-inch thick, pushing the chocolate into the ridges and smoothing as much as possible. Place the papers or foil cups into muffin pan cups. Chill until the chocolate has set.
Carefully peel off the paper or foil; set the chocolate cups aside.
In a medium saucepan, combine the marshmallows, the remaining 1/3 cup of chocolate chips, and the milk.
Stir constantly over low heat until the chocolate melts and the ingredients are thoroughly combined. Refrigerate the filling for a few minutes until it thickens.
Stir in the amaretto and crème de cacao.
Fold in the whipped topping.
Carefully spoon the mixture into the chocolate cups. Place a mocha raspberry on top of each dessert. Refrigerate until serving time.
Per serving: Calories: 166; Total fat: 5g; Saturated fat: 4g; Cholesterol: 1mg; Sodium: 15mg; Carbohydrates: 22g; Fiber: 1g; Sugar: 16g ; Protein: 1g.