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Chocolate Berry Cups in a large-white bowl on a salmon colored cloth. The Chocolate Berry Cups are a chocolaty base and topped with fresh berries and chopped pistachios.
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Chocolate Berry Cups

These chocolate berry cups combine berries and chocolate with pistachios to create a delicious confection everyone is going to love.
Prep Time15 minutes
Chill Time30 minutes
Total Time45 minutes
Servings: 24
Calories: 56kcal
Author: Karin and Ken

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.
    Overhead photo of all the ingredients needed to make Chocolate berry cups.
  • 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.
    The chocolate chips have been melted and placed in a bowl.
  • Once both are melted add together in the same bowl.
    Almond bark melted and placed in the bowl of melted chocolate chips. Mix together.
  • Stir until fully blended.
    Stir both melted almond bark and chocolate chips until blended.
  • Spoon chocolate mixture into each of the cupcake liners. Top with raspberries, blueberries and blackberries. Sprinkle with a few pieces of chopped pistachios.
    Chocolate chip and almond bark mixture placed in cupcake liners on a cupcake tin.
  • Let set for 20-30 minutes or until hardened.
    Blueberries, blackberries, raspberries and crushed pistachios placed on the chocolate-almond bark mixture. Set aside for 20-30 minutes or until hardened.
  • Serve.
  • Enjoy every bite!
    Closeup photo of a chocolate berry cup, half-eaten and placed on a marble surface. The Chocolate Berry Cup has a chocolaty base and topped with chopped pistachios, a fresh blueberry and raspberry.

Notes

Substitutions:
Almond bark - White chocolate chips or even milk chocolate chips can be used instead.
Pistachios - Chopped pecans, walnuts or almond pieces can be sprinkles on instead.
Tips:
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.

Nutrition

Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 4mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg