Berry Dessert Cups

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Berry Dessert Cups
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Health Score:
4,9 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 7 h. 15 min.
Ready in
Calories:
770
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie770 kcal(37 %)
Protein8.52 g(9 %)
Fat60.31 g(52 %)
Carbohydrates49.35 g(33 %)
Sugar added8.38 g(34 %)
Roughage0 g(0 %)
Vitamin A281.37 mg(35,171 %)
Vitamin D1.07 μg(5 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.68 mg(14 %)
Vitamin B₆0.06 mg(4 %)
Folate2.67 μg(1 %)
Pantothenic acid0.69 mg(12 %)
Biotin0.93 μg(2 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C0.4 mg(0 %)
Potassium672.65 mg(17 %)
Calcium106.26 mg(11 %)
Magnesium198.66 mg(66 %)
Iron10.19 mg(68 %)
Iodine10 μg(5 %)
Zinc2.98 mg(37 %)
Saturated fatty acids36.19 g
Cholesterol77.9 mg

Ingredients

for
6
For the chocolate cups
11 ounces Dark chocolate (70% cocoa solids)
For the filling
7 ounces plain Chocolate (70% cocoa solids)
1 ⅔ cups cream (48% fat)
¼ cup sugar
1 teaspoon vanilla extract
To decorate
Raspberries
How healthy are the main ingredients?
ChocolatesugarRaspberry

Preparation steps

1.
For the chocolate cups: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to stand for 10 minutes to thicken slightly.
2.
Cut 4 large squares of foil and place over 4 upturned ramekins or small glasses. Mould the foil around the moulds, smoothing out any creases.
3.
Carefully release the foil to retain the shape. Turn the right way up and press down lightly to create a flat base.
4.
Spread the chocolate evenly over the inside of the foil, using a teaspoon. Chill for 1 hour. Repeat the process to form a thick coating of chocolate.
5.
Carefully peel off the foil, starting at the top. If the chocolate starts to soften return to the refrigerator to firm up. Chill the cups until ready to serve.
6.
For the filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat. Allow to cool.
7.
Whisk the cream with the sugar and vanilla until thick but not stiff.
8.
Gradually fold in the chocolate until combined. Reserve a little of the mixture for decoration.
9.
Spoon into the chocolate cups and chill for at least 4 hours until set. Decorate with raspberrie and top with a little of the reserved chocolate mixutre