Valentine’s Raspberry Chocolate Cups

Elevate your Valentine’s Day with bite-sized indulgence! These raspberry chocolate cups are made using Lang’s Chocolates dessert cups — narrow, tapered, and perfectly sized for a single decadent bite. Filled with silky raspberry cream and topped with glossy chocolate ganache, they are the ultimate romantic treat for gifting, parties, or dessert platters.

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Ingredients (32 cups)

Raspberry Cream Filling

• 1 cup heavy cream (chilled)

• 3–4 tbsp powdered sugar (or sweetener of choice)

• ½ tsp vanilla extract

• ½ cup fresh or thawed raspberries

• 1 tsp lemon juice

Chocolate Ganache

• ½ cup heavy cream

• 4 oz dark chocolate, chopped

Garnish

• Freeze-dried raspberries, crushed

• Tiny heart-shaped sprinkles

• Optional: white chocolate for drizzle

Chocolate Cups

• 32 Lang’s Chocolates dessert cups (link)

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Instructions

1. Prepare the Raspberry Cream

1. Blend raspberries with lemon juice until smooth. Optional: strain to remove seeds.

2. Whip heavy cream with powdered sugar and vanilla until soft peaks form.

3. Gently fold the raspberry puree into the whipped cream.

4. Refrigerate while preparing ganache.

2. Prepare the Chocolate Ganache

1. Heat heavy cream until it begins to simmer.

2. Pour hot cream over chopped chocolate; let sit 1–2 minutes.

3. Stir until smooth and glossy. Cool slightly — it should remain pourable.

3. Assemble the Cups

1. Arrange 32 dessert cups on a tray.

2. Pipe or spoon ~½–¾ tsp raspberry cream into each cup.

3. Pour ganache on top, filling to the rim.

4. Garnish immediately with crushed freeze-dried raspberries, heart sprinkles, and optional white chocolate drizzle.

4. Serve

• Serve chilled or at cool room temperature.

• Best enjoyed within a few hours of assembly.

• If storing in the fridge, allow 5–10 minutes at room temperature before serving for the best flavor and shine.

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Nutrition Facts (per chocolate cup)

Values are approximate and may vary depending on chocolate type and cream.

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Helpful Tips

• Filling Tip: Use a piping bag for neat, uniform cups.

• Ganache Tip: Don’t overheat the ganache; it should pour easily but still hold shape on top of the filling.

• Presentation: Serve on a decorative tray with Valentine’s-themed accents like rose petals or tiny chocolates.

• Adult Version: Add 1–2 tsp raspberry liqueur or champagne to the raspberry cream for a boozy twist.

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FAQ

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate up to 4 hours before serving. Ganache may firm slightly; let cups sit at room temperature 5–10 minutes for optimal texture.

Q: Can I use white chocolate or milk chocolate cups?
A: Absolutely! Lang’s dessert cups come in dark, milk, or white chocolate, so you can customize based on preference.

Q: Can I freeze these cups?
A: We don’t recommend freezing. Chocolate may bloom and the cream filling could separate.

Q: How can I make them look more festive?
A: Add a tiny fresh raspberry half, edible gold dust, or drizzle contrasting chocolate over the ganache.

Q: Are these keto-friendly?
A: This version contains sugar from chocolate and powdered sugar. For a keto version, you could substitute allulose or erythritol and use sugar-free chocolate.

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These bite-sized Valentine’s chocolate cups are elegant, easy to assemble, and guaranteed to impress anyone you share them with. Perfect for gifting, parties, or a romantic dessert for two!