Chocolate Fruit Cups

Simple, gorgeous, berry-licious, choco-licious fruit cups -- perfectly adaptable for the holidays!

A Pass the Cocoa Original

Yield: 15 - 20 fruit cups

Time: 30 minutes prep, plus up to 1 hour total for chilling

Ingredients

2 cups milk or dark chocolate chips

1/2 cup white chocolate chips

1 cup raspberries

1/2 cup blueberries

Directions

1. Microwave the dark chocolate on low in 10-second intervals, stirring after each interval, until melted. Or, heat in a saucepan at medium-low heat, stirring constantly until melted. Once the chocolate shows the first signs of melting, turn off the heat, keep the saucepan on the stove, and keep stirring. The residual heat with melt the rest of the chocolate. If not, turn the stove back on to medium-low and stir constantly until completely melted. (Better to underheat than overheat because there’s no going back when the chocolate’s fried.) Optional but recommended: Add a little shortening or oil to the chocolate for a smoother and glossier feel and shine.

2. Line your cupcake pan with cupcake liners. Add a generous tablespoon dollop of melted dark chocolate to the base of each cupcake liner. Use a fine tip pastry brush (chopstick works too!) to bring the chocolate from the base to halfway up the sides of the cupcake liners. It's extremely important to coat the sides of the cupcake liners as thick as possible. A thin coat will make removing the cupcake liners later on super difficult.

3. Place the entire cupcake pan into the refrigerator or freezer to chill for at least 10 minutes, up to 30 minutes. Once the chocolate is fully hardened, while the chocolate cups are still in the cupcake liners, smear with melted chocolate, making sure to cover any noticeably thin areas with extra chocolate.

4. Throw in some mixed berries.

5. Return the fruit cups to the fridge to chill for an additional 15 - 30 minutes, until the chocolate shells are fully hardened. If you’re in a rush, try 5 minutes in the freezer. Remove carefully, loosening all around the edges before going down the sides. If the chocolate is too soft or starts to crack, dab the spot with melted chocolate and stick back to the fridge to chill until fully hardened. Be patient.

6. Once the wrappers have been removed, re-melt any remaining dark chocolate chips and drizzle across the fruit cups. Melt the white chocolate chips and drizzle diagonally the other direction across the fruit cups. To make a home-made piping bag, place the melted chocolate into a ziploc bag, cut off a tiny triangle out of the corner, and start drizzling! Enjoy!