Fresh Raspberry Chocolate Cups

Happy Valentines Day!

I saw this delicious idea on a great blog that I follow....Purple Chocolat Home  What a great, simple idea.  As Jacqueline suggested I used Ghiradelli chocolate which really worked beautifully with the fruit.  Also I learned something new.  If you put a little vegetable oil in the chocolate while melting that it helps to avoid white spots and/or streaks in the chocolate if it isn't tempered correctly.  I think it also gives the chocolate a nice sheen.  Try it next time you are melting chocolate for dipping or drizzling.

Raspberries with Milk Chocolate

Strawberries with Dark Chocolate

Bananas with Milk Chocolate

Ingredients:

1 cup chocolate chips (milk or semi-sweet)

1 teaspoon vegetable oil

1 container of fresh raspberries

or

6 large strawberries (sliced into eigths)

or

1 large banana sliced 1/4-1/2 inch thick slices

Preparation:

Place the chips and the oil in a microwave safe bowl.  Melt in the microwave for one minute - stir even though it doesn't look like it needs it - or it will scorch!!!  Melt another 20-30 seconds.  Stir again and keep stirring until all of the chips are melted.  Place chocolate in a disposable frosting bag (or a ziploc bag) and cut the tip (or corner) off with a scissors.  Squeeze a little chocolate into the bottom of the cup.  Place 3 fresh raspberries in each cup (2 if they are huge, but 3 is prettier), pressing down slightly into chocolate. If using strawberries stand up 4-1/8 slices pressing into chocolate to make a teepee shape and for bananas press one slice into chocolate. Drizzle chocolate onto the tops of the fruit.  Place in fridge to set the chocolate.