I’m always drawn to simple sweets like these dark chocolate cups, especially when they come together with a few pantry ingredients. They’re easy to make, deeply satisfying, and just indulgent enough to feel like a treat. Rich dark chocolate forms the base, bringing deep cocoa flavor along with the benefit of antioxidants. A scattering of nuts, seeds and dried fruit adds texture and contrast.
I like to make these in muffin tins, where melted chocolate settles into small cups ready to hold whatever toppings you have on hand. Cocoa nibs, toasted nuts, tart dried cherries and flakes of coconut all work beautifully, adding layers of texture and flavor. Use good quality dark chocolate between 65 and 80 percent cacao for the best flavor and texture. Professional chocolate is often tempered for a glossy finish and firm snap, but these cups don’t require that extra step. Simply melt the chocolate, add your toppings and let it set. The result is an easy, elegant sweet whenever you’re in the mood.
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.
