These chocolate berry cups combine three kinds of berries and chocolate with chopped pistachios to create delicious chocolate bites that make perfect snacks or desserts.
There's nothing like the classic combination of berries and chocolate and these little cups are the perfect example of that.
Berries and Chocolate Cups
This was inspired by my other chocolate cup recipe on this site and makes a great dessert after enjoying this easy pizza bagel recipe.
Ingredients
It only takes a few simple ingredients to make this recipe. You'll find them all easily at your local grocery store.
- Chocolate chips
- Almond bark
- Chopped pistachios
- Rinsed and dried raspberries
- Rinsed and dried blueberries
- Rinsed and dried blackberries
See the recipe card at the end of the post for quantities.
Instructions
It only takes a handful of simple steps to make this recipe.
Step 1: Prep
Line a mini cupcake pan with mini cupcake liners.
Step 2: Melt the Chocolate
In two separate bowls, melt the chocolate chips and almond bark in the microwave in 30-second intervals until fully melted. The almond bark should take about 30 seconds, and the chocolate chips should take between 60 to 90 seconds.
Step 3: Add Chocolate to the Cupcake Liners
Stir the two melted chocolates together until fully combined and then spoon the mixture into each of the cupcake liners.
Step 4: Add the Berries
Top the chocolate with the berries, sprinkle with chopped pistachios, and let the chocolate set for 20 to 30 minutes. Enjoy!
Hint: For faster setting, you can put the cups in the refrigerator.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these berries and chocolate cups.
- Your Favorite Nuts - Any of your favorite nuts will work with this recipe.
- Your Favorite Chocolate Chips - You can use milk, semi-sweet, or dark chocolate chips.
Variations
Want to personalize this chocolate berry cups recipe? Here are some of my tried and true tips for changing up this recipe.
- White Chocolate - You can use white chocolate and almond bark for a different flavor.
- Swirled - Use white almond bark and regular chocolate chips and swirl for a different flavor and effect.
If you love recipes like this, you may also enjoy these peanut butter chocolate bananas or dubai chocolate bar.
Equipment
It only takes a few basic pieces of kitchen equipment to make this recipe.
- Measuring cups
- Microwaveable bowls
- Mixing bowl
- Spoon
- Mini cupcake tin
- Mini cupcake liners
Storage
Store these for up to 3 days in the refrigerator in an air-tight container.
Tips
This is a simple recipe, but I do have some tips to help ensure you make it the best it can possibly be.
- Keep a close eye on the almond bark while melting it. It scorches easily.
- Gently press the berries between paper towels to remove as much moisture as possible after washing them.
- Put the cups in the refrigerator for 10 minutes for a quicker set.
More Chocolate Recipes
Do you like chocolate? Here are some recipes you may also like to try.
FAQ
Do you have questions about these chocolate berry cups? Here are some of the most commonly asked questions about berries and chocolate.
Joseph Fry created the world's first chocolate candy bar in 1847.
The first iteration of chocolate and berries was the classic chocolate-covered strawberries. They were invented in the 1960s by Lorraine Lorusso at her Stop n' Shop in Chicago.
They'll keep for about 3 days in an air-tight container in the refrigerator.
No. While chocolate freezes well, berries become watery when they defrost.
Chocolate Berry Cups
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Berry Cups
Equipment
Ingredients
- 2 cups chocolate chips semi-sweet
- 2 blocks almond bark
- 2 Tbs pistachios chopped
- ⅓ cups raspberries rinsed and dried
- ⅓ cups blueberries rinsed and dried
- ⅓ cups blackberries rinsed and dried
Instructions
- Get out and measure your ingredients.
- Line 24 mini cupcake tins with mini cupcake liners.
- In two separate bowls, heat the chocolate chips and almond bark until melted. Heat in 30 second increments, stirring each time to avoid burning the chocolate. The almond bark should only take about 30 seconds. The chocolate chips will take about 60-90 seconds.
- Once both are melted add together in the same bowl.
- Stir until fully blended.
- Spoon chocolate mixture into each of the cupcake liners. Top with raspberries, blueberries and blackberries. Sprinkle with a few pieces of chopped pistachios.
- Let set for 20-30 minutes or until hardened.
- Serve.
- Enjoy every bite!
Notes
Watch the almond bark as you are melting it. It is very easy to scorch.
Be sure to thoroughly dry the berries before placing them into the chocolate. Place them between a few layers of paper towels and gently press to remove any extra water. Water not only seizes up the chocolate but it also will cause the berries to mold quickly.
For a quicker set, place the berry cups into the fridge for 10 minutes. Storage: Chocolate cups may be stored in an airtight container in the fridge for up to 3 days.
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