Chocolate Raspberry Cups Pressure Cooker Recipe
Rich dark chocolate cups filled with a fresh and tangy raspberry layer, made quickly and easily using a pressure cooker for perfect tender results. A simple yet satisfying dessert with a smooth chocolate finish and a burst of bright raspberry flavor in every bite.
Ingredients
Main ingredients
- 6 oz Raspberries fresh or frozen
- 1 tablespoon Chia seeds
- 2 teaspoon Sweetener of choice honey, maple, or preferred sweetener
- 6 oz Chocolate chips or chocolate bars for melting
- 1 teaspoon Vegetable or melted coconut oil optional, for smoother sauce
Instructions
Instructions
- Pour raspberries, chia seeds, sweetener, and optional oil into a blender and blend until smooth and creamy.
- Melt chocolate chips in the microwave or over a double boiler, stirring until smooth and shiny.
- Spoon a little melted chocolate into the bottom of silicone molds or cupcake liners to form the first layer.
- Add a dollop of raspberry filling on top of the chocolate layer.
- Cover the raspberry filling with more melted chocolate, sealing it completely.
- Place molds in the fridge for at least 30 minutes or until chocolate is firm to the touch.
- Carefully pop the chocolate raspberry cups from the molds once firm.
- Serve at room temperature or slightly chilled, and enjoy.
Video
Notes
Keep these cups refrigerated in an airtight container for up to a week, or freeze them after setting for longer storage. Thaw before eating. Slow release method during pressure cooking helps keep texture tender, while quick release speeds up setting the chocolate.