Ingredients
Directions
Line a mini muffin tin with 20 small paper liners (we used 1.37-inch mini baking paper cups).
Make the raspberry puree: Heat a small stovetop pan on medium-high heat. Add 1 cup of the raspberries (reserve the other cup for later), maple syrup, lemon juice, water, vanilla extract, and salt, if using. Bring to a boil then simmer, stirring occasionally until the puree thickens and reduces by about 30 percent, about 5–7 minutes.
Meanwhile, mix the arrowroot powder and water in a small bowl to make a slurry.
Once the raspberry puree has reduced, stir in the arrowroot slurry until the puree thickens to a jam-like consistency, about 30 seconds. Turn off the heat and set aside to cool.
Meanwhile, melt the chocolate in a double boiler. (Alternatively, you could melt the chocolate in the microwave, in a microwave-safe bowl, in 30-second increments, stirring in between until the chocolate has completely melted.)
Using a teaspoon, add the melted chocolate to each of the liners to line the bottom. Gently tap the muffin pan on the countertop to even the chocolate and remove any air bubbles. Place in the freezer for 5 minutes to allow the chocolate to harden.
Once the chocolate has hardened, place ½–¾ teaspoon of the raspberry puree (make sure it’s cool before adding to the chocolate cups!) into the center of each chocolate cup. Spoon more melted chocolate over the filling to fully cover (about 1 ½ teaspoons of chocolate) to cover the top and the sides. Add 1 whole raspberry to the center of each cup. Refrigerate until hardened, about 30 minutes or freeze for 15 minutes. Store in the refrigerator until ready to eat.
Chef's Notes
Substitutions
Use another berry in place of raspberries, like organic strawberries or blueberries.
Substitute a different percentage of dark chocolate. We recommend greater than 70 percent and always make sure it’s Fair Trade or Direct Trade.
Substitute date paste in place of maple syrup.
Prep Ahead
Make the raspberry puree ahead of time and keep in an airtight container in the refrigerator for up to 5 days.
Storage
Store the chocolates in an airtight container in the refrigerator for 5–7 days.
Ingredients
Directions
Line a mini muffin tin with 20 small paper liners (we used 1.37-inch mini baking paper cups).
Make the raspberry puree: Heat a small stovetop pan on medium-high heat. Add 1 cup of the raspberries (reserve the other cup for later), maple syrup, lemon juice, water, vanilla extract, and salt, if using. Bring to a boil then simmer, stirring occasionally until the puree thickens and reduces by about 30 percent, about 5–7 minutes.
Meanwhile, mix the arrowroot powder and water in a small bowl to make a slurry.
Once the raspberry puree has reduced, stir in the arrowroot slurry until the puree thickens to a jam-like consistency, about 30 seconds. Turn off the heat and set aside to cool.
Meanwhile, melt the chocolate in a double boiler. (Alternatively, you could melt the chocolate in the microwave, in a microwave-safe bowl, in 30-second increments, stirring in between until the chocolate has completely melted.)
Using a teaspoon, add the melted chocolate to each of the liners to line the bottom. Gently tap the muffin pan on the countertop to even the chocolate and remove any air bubbles. Place in the freezer for 5 minutes to allow the chocolate to harden.
Once the chocolate has hardened, place ½–¾ teaspoon of the raspberry puree (make sure it’s cool before adding to the chocolate cups!) into the center of each chocolate cup. Spoon more melted chocolate over the filling to fully cover (about 1 ½ teaspoons of chocolate) to cover the top and the sides. Add 1 whole raspberry to the center of each cup. Refrigerate until hardened, about 30 minutes or freeze for 15 minutes. Store in the refrigerator until ready to eat.
