The Washington Post

Chocolate Cups With Ricotta Cream and Raspberries

Chocolate Cups With Ricotta Cream and Raspberries 8.000

Tom McCorkle for The Washington Post; food styling by Marie Ostrosky for The Washington Post

Nourish Dec 24, 2020

Brimming with cannoli-style ricotta cream and fresh raspberries, garnished with mint and showered with confectioner’s sugar, these elegant chocolate cups are a sumptuous and healthful treat. They can be ready effortlessly if you buy chocolate cups, or you can embrace the easy arts-and-crafts-like project of making the cups yourself. To do so, you’ll need a set of mini-muffin-size silicone baking cups and a small, clean paint brush.

Make Ahead: The chocolate cups may be made, then filled with ricotta and topped with raspberries, up to 1 day in advance; store tightly covered in the refrigerator.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 16 cups

Ingredients
  • 6 ounces (170 grams) dark chocolate (60 to 70 percent), chopped (may substitute sixteen (1/2-ounce) chocolate dessert cups, see headnote)
  • 2/3 cup (150 grams) whole milk ricotta cheese
  • 2 tablespoons confectioners' sugar, plus more for garnish
  • 1 teaspoon finely grated lemon zest
  • 6 ounces fresh raspberries
  • 16 small fresh mint leaves

Directions

If making the chocolate cups, melt three-quarters of the chocolate (about 4 1/2 ounces/130 grams) in a bowl set over a pot with about 2 inches of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Transfer to a towel-lined counter (this helps the bowl to stay put), add the remaining chocolate, and stir until completely melted.

Fill a silicone baking cup about a third of the way with the chocolate, then, using the paint brush, spread the chocolate to the top of each cup, layering the sides as thickly as possible. Repeat with the remaining chocolate and silicone cups. Place the filled cups onto a large, rimmed baking sheet and refrigerate until set, about 30 minutes. Carefully pop the chocolate cups out of the liners.

In a small bowl, using an electric mixer on medium speed, beat the ricotta cheese until smooth and creamy, about 2 minutes. Stir in the sugar and the lemon zest.

Using a small spoon, fill each chocolate cup with about 2 teaspoons of the ricotta mixture. (Alternately, you can transfer the mixture to a piping bag fitted with a narrow tip and pipe the mixture into the cups.) Top each cup with 2 to 3 raspberries. Garnish with a mint leaf and sprinkle with additional confectioners’ sugar right before serving.

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Recipe Source

From cookbook author and registered dietitian Ellie Kriger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (6)

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Nutritional Facts

Calories per serving: 158


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 7g 35%

Cholesterol: 10mg 3%

Sodium: 16mg 1%

Total Carbohydrates: 15g 5%

Dietary Fiber: 4g 16%

Sugar: 9g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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