These heavenly morsels strike the perfect balance between luscious and nutritious, making them an ideal snack or dessert for any occasion. The deep, intense cocoa notes of the dark chocolate provide a luxurious backdrop, while the addition of assorted nuts, seeds and dried fruit adds a delightful crunch. These muffin-shaped cups are also a feast for the eyes, with a beautifully marbled appearance that hints at the diverse and delightful flavors within. Dark chocolate is rich in antioxidants and has been shown to have many health benefits. Studies show that chocolate can help reduce inflammation and it’s a mood booster too.
There are many good quality brands of chocolate on the market, but be sure to use chocolate containing between 65 and 80 percent cacao. Most professional chocolate is “tempered”, which is the process of melting, cooling and then reheating the chocolate. This ensures a shiny finish, a firm bite and a longer shelf life. This process takes time and a bit of skill. These cups don’t require tempering, but see below for instructions if you want to give it a try. Chocolate that is not tempered can bloom, or turn a little gray, but the bloom will not affect the taste. Let the melted chocolate set at room temperature, and then refrigerate it or freeze it to let it harden. Please let these cups come back to room temperature before biting into one as they will be quite hard! I sprinkled seeds, nuts and cocoa nibs on my cups with some dried tart cherries and coconut flakes, as well. You can use a combination of your favorite toppings or get creative and perhaps try goji berries or pomegranate seeds.
Ingredients
- 1/4 cup dried chopped fruit of choice I used dried dark cherries and dried apricots.
- 1/4 cup chopped toasted nuts of choice I used pistachios, pecans and cashews.
- 2 tablespoons seeds of choice I used sunflower seeds and pumpkin seeds.
- 2 tablespoons cocoa nibs
- sprinkling of dried coconut flakes
- 16 ounces good quality semisweet or bittersweet chocolate Ghirardelli, Guittard and Callebaut brands are my favorites
Instructions
- Line 10 of the cups in a standard muffin tin with paper liners. Combine the toppings you plan to use in a small bowl, mix to combine and set aside.
- To melt the chocolate, heat about 2 inches of water in a small saucepan over medium heat. Place a large heatproof metal or glass bowl over the pan, making sure the bowl is dry and the water does not touch the bottom. Moisture can cause chocolate to seize. Add the chopped chocolate to the bowl and reduce the heat to low, stirring with a rubber spatula until the chocolate is smooth and fully melted. Remove the bowl from the heat.
- Alternatively, place the chocolate in a glass bowl and microwave on high for 20–30 seconds. Stir, then continue heating in short intervals until the chocolate is just melted. Stir until smooth and glossy.
- Spoon the melted chocolate into the lined muffin cups, filling each a little more than halfway. Sprinkle the toppings evenly over the chocolate and press lightly so they adhere. Set aside for about 2 hours, or until firm. Refrigerating or freezing the cups will speed the process. Bring to room temperature before serving.
Notes
