Chocolate Raspberry Mugs – Chocolate Covered Katie

Rich dark chocolate engulfs a sweet raspberry filling in these irresistible Homemade Dark Chocolate Raspberry Cups!

Chocolate Raspberry Jelly Cup
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Chocolate covered raspberry cups

Whenever I go to a chocolate shop, the first thing I do is to see if they sell those popular little chocolate truffles filled with raspberry jelly.

The same goes for boxes of chocolates. If the box has a raspberry jelly flavor, I eat that first. every time

Nothing against the other chocolates.

Since raspberry jelly also happens to be my mom’s favorite chocolate, I made these homemade chocolate raspberry cups for both of us last week as an early Mother’s Day surprise.

Also try this Pineapple Dole Whip recipe

Watch the Chocolate Raspberry Cup recipe video – above

*The video above shows half a batch. After making the video, I found that it’s easier to mash the berries before combining them with the other ingredients in the pot.

Raspberry dessert ingredients

Ingredients for raspberry cups with dark chocolate

These no-bake chocolate treats require just a few ingredients: fresh or frozen raspberries, chia seeds, dark chocolate chips or candy bars, your choice of sweetener, and optional vegetable or coconut oil.

Tired of making your own raspberry jam from scratch?

Feel free to omit the chia seeds, raspberries, and sweetener from the recipe below. Instead, fill the chocolate cups with store-bought raspberry jelly.

I like dark chocolate, but you can absolutely make them into semi-sweet or milk chocolate cups if you prefer. You could even use white chocolate!

Use leftover chia seeds to make these chia pudding recipes

Raspberry Jelly Candy

can you use other fruits

You can! This chocolate recipe pairs beautifully with blueberries, strawberries, blackberries, grapes, cherries or even bananas.

If using cherries, be sure to remove the pits and stems first. Strawberry stalks should also be removed. Measure out the six ounces after removing all of those extras.

It’s okay to use fresh fruit or frozen fruit. Or omit the chia seeds and sweetener and use jam instead of fruit.

Readers also love these healthy blueberry muffins

Chocolate Raspberry Candy Cup

How to make chocolate raspberry cups

Start by pureeing your berries well. If you’re using frozen berries, you don’t have to thaw them, but pat away excess water or ice if your package of frozen berries is particularly icy.

Place the raspberry puree, chia seeds, and sweetener of your choice in a small saucepan. Turn the heat down to low, stirring occasionally, until the sauce gets hot and starts to bubble.

Meanwhile, gently melt the chocolate chips, either in the microwave or in a bain-marie.

Use a spoon to spread about 1 teaspoon of melted chocolate down the sides of paper mini cupcake liners or candy molds.

Note: If you don’t have mini muffin tins or candy liners, you can freeze dollops of the raspberry jelly and then just dip them in the melted chocolate.

Place about 2 teaspoons of the berry filling on the chocolate layer. Then spread the rest of the chocolate on top.

Let the Chocolate Raspberry Candy Cups sit on the counter for a few hours, or refrigerate or freeze them for a few minutes. until they harden.

Raspberry Chocolate Cup

How do you melt chocolate

Chocolate is best melted in the microwave or bain-marie, as direct heat on the stove top will burn chocolate quickly.

First chop the chocolate finely with a knife. (Skip this step if using chocolate chips.)

If using a microwave, place the chopped chocolate or chips in a dry, microwave-safe bowl and heat for twenty seconds.

Stir, then heat again in 10-second increments, stirring after each increment. Go slow (do not microwave for more than 10 seconds at a time) to avoid burning the chocolate.

To use a double boiler, fill a saucepan or lower double boiler with about 1 inch of water and bring to a simmer. Place the chocolate in the top pan of a double boiler or in a heatproof bowl set over the saucepan. Don’t let water touch the chocolate.

Allow the steam from the bottom pan to indirectly heat the chocolate while stirring continuously until smooth.

Dark Chocolate Raspberry Dessert

The recipe was adapted from my Vegan Peanut Butter Cups and these Homemade Peanut Butter Cups.

  • 6 oz raspberries (fresh or frozen)
  • 1 tablespoon Chia seeds
  • 2 tsp sweetener of your choice
  • 6 oz chocolate chips or candy bar (1 cup)
  • optionally 1 tsp vegetable or melted coconut oil for a much smoother sauce
  • Mash the berries well. Place the raspberry puree, chia seeds, and sweetener in a small saucepan. Turn the heat down to low, stirring occasionally, until the sauce is hot and starting to bubble. Meanwhile, gently melt the chocolate. (See above for the proper way to melt chocolate.) Spread about 1 teaspoon of the melted chocolate down the sides of mini cupcake liners or candy tins. Top with about 2 teaspoons of raspberry filling, then top with the remaining chocolate. Refrigerate or freeze them for a few minutes, or leave them on the counter for a few hours to set.View nutritional information*If you don’t have mini muffin tins or candy liners, you can freeze dollops of the raspberry jam and then dip them in the melted chocolate.

More healthy candy ideas

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Chocolate covered strawberries

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