Raspberry and White Chocolate Cups
These no-bake raspberry and white chocolate cups are a creamy, indulgent dessert made with just two main ingredients. Sweet white chocolate and tart raspberry jam are layered into cupcake liners for a quick, elegant treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours
- Yield: 10 cups
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 450 g (1 lb) good-quality white chocolate
- 285 g (10 oz) raspberry jam, seedless or with seeds
- 10 standard-size cupcake liners
Instructions
- Line a cupcake tray with 10 cupcake liners.
- Melt 225 g of white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, or over a double boiler until smooth.
- Spoon 1 tablespoon of melted chocolate into each liner. Spread to cover the base and slightly up the sides. Refrigerate for 15–20 minutes until firm.
- Spoon 1 tablespoon of raspberry jam into the center of each cup. Smooth gently, keeping it away from the edges. Refrigerate for 15 minutes.
- Melt the remaining 225 g white chocolate. Spoon 1 tablespoon over each jam layer, starting from the center and spreading to fully cover the jam.
- Refrigerate for 1 to 2 hours, or until completely set.
- Once firm, remove the liners and serve chilled or at room temperature.
Notes
- Use silicone molds for easier removal.
- Chill between layers to prevent mixing of jam and chocolate.
- Try other jams like strawberry, cherry, or mixed berry.
- Add crushed biscuits at the base for texture.
- Store in a cool place to avoid melting.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 20g
- Sodium: 25mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
