Last week I made cream puffs for our church community christmas gathering and had prepared melted chocolate for drizzling on the top, but it was quite a busy morning with the baking, cooking, baby bathtime, feeding, and since it’s christmas day I needed extra time to dress up nicer than usual… at the end I had no time to drizzle the chocolate ( because it needed to be melted again as I made it too soon in the morning). So here it is, the dessert I made using those chocolates, Rapsberry Cupchocolate… instead of Raspberry Cupcake 🙂
I melted the chocolate again, poured and molded it to the silicon cups, then stored them in fridge for them to harden.
Once they are ready, which is not long, gently take them out and store again in the fridge until you want to use them.
I made fruit tart pastry cream for the filling and added rapsberry on the top. It is easy, quick, and also pretty for dessert. Enjoy!