Chocolate Berry Mugs | Cooking with Nana Ling

Melt-in-the-mouth chocolate, fresh berries and a strawberry-flavored cream cheese filling make these Chocolate Berry Cups a treat very popular dessert.

All contained in a bite-sized (or two) sized chocolate cup, they’re especially perfect for serving at a party or cocktail event.

And yes, they taste just as good as they look!

The recipe for Chocolate Berry Cups

I based this recipe on a picture in an old set of recipe cards I found in an OP store along with my memories of my mom making chocolate in the 1980’s.

I have fond memories of my mom making homemade chocolates for Christmas. It came in many different plastic shapes and the chocolates were filled with caramel or flavored cream cheese.

The cream cheese combined with chocolate is just magical. Throw in the fresh berries and serve in a chocolate mug and it’s good to the next level.

I think homemade chocolate was a popular idea back in the 1980s, but we all seem too busy to bother with such things now!

But it’s worth making the chocolate cups. They were a lot easier to master than I expected and you don’t need any fancy shapes or brushes. Just a pastry brush, mini patty pans, and cooking oil spray. You should be able to buy all of these at the supermarket if you don’t already have them in your kitchen.

And I’m including a step-by-step guide below to make the process super easy.

What you need to make chocolate berry cups

equipment

Before you begin, make sure you have the following:

• 12 mini patty pans
• cooking oil spray
• pastry brush
• large piping nozzle and piping bag (otherwise you can just spoon the filling into the cups).

Ingredients

The ingredient list includes:

• Chocolate, milk or dark
• cream cheese
• powdered sugar
• fresh berries (I used strawberries, blueberries, raspberries and blackberries here)
• strawberry essence
• pink food coloring.

How to make chocolate berry cups

Start by preparing the patty pans. Spray the entire inside of the patty pans with cooking oil spray.

In a microwave-safe bowl, melt the chocolate in the microwave in 20-second bursts, stirring between each burst until the chocolate is melted.

Add about 2 teaspoons of melted chocolate to each patty pan.

Spread the melted chocolate all over the inside of the patty pan by rocking the patty pan side to side and using a small pastry brush.

Don’t worry if there are a few spots where the chocolate isn’t as thick as we’ll be adding a second layer of chocolate.

Place in the fridge for at least half an hour to set.

Melt the remaining chocolate again.

Using the pastry brush, add another layer to the patty pans, mostly the sides where the chocolate is likely to be the thinnest.

Place back in the fridge for at least half an hour to set.

Meanwhile, beat cream cheese and powdered sugar on high for 2-3 minutes.

Add the strawberry essence and pink color and stir to combine.

Wash and dry the berries, then cut into pieces.

Remove the chocolate molds from the refrigerator and pipe the cream cheese mixture into the molds using a spoon or a squirt gun.

Decorate with the berry pieces.

Place in the fridge until ready to serve the chocolate berry cups.

Tips for Success

• Touch the chocolate cups as little as possible to avoid the heat from your hands melting the chocolate and ruining the shape of the cups.
• Choc Berry Cups will keep in the fridge for 2-3 days, although it’s best to chop berries and decorate on the day you plan to serve them.
• You could use full size patty pans and make 6 chocolate berry cups.