Chocolate Cups with Whipped Cream & Fruits

Feb 11, 2015, Updated Jan 02, 2018

Chocolate Cups with Whipped Cream & Fruits is a fun dessert to put together! It's also super easy to make!

This post may contain affiliate links. Please read our disclosure policy.

Oh my god you guys, I am so excited to share this recipe with you. This is so cute + so easy + so perfect for Valentine’s Day. In short, if you are still looking out for dessert ideas for Valentine’s Day, look NO further. These chocolate cups with whipped cream are the cutest and the most fancy looking dessert that you can make within minutes. Seriously it hardly takes any time and see how it looks? So fancy! I hope you are not bored with the chocolate overdose on my blog these days? Not my fault since I only see chocolates wherever I go so it’s kind of hard to ignore!

Have you ever made chocolate cups before? They are so easy to make + isn’t it fun to eat the cup with the dessert too? Like this 😀

Now you can make chocolate cups in a number of ways, like

#using cupcake liners and this is what I did. Simply swirl the melted chocolate around the liner and allow it to set. The aluminium liners work better here since they are sturdier and I used a brush to coat the chocolate around the sides but the paper liners should work as well.

#using store bought chocolate shell candy molds.

#using balloons, I have never tried this but I have seen a video and it looks like a lot of fun! maybe next time!

#using disposable plastic cups, these would work just like the liners.

So yeah I am sure even if you don’t have cupcake liners, you can still make these using a number of other things.

Remember last time I talked about using Ghiradelli melting wafers, well this time around I used Candiquik and it worked like a charm too. Tasted great, melted in a minute and it was all hard and firm in less than 10 minutes. I am totally impressed!

Now coming to the fun part- the filling! Seriously guys the scenario is exactly like crepes or cupcakes or any other baked good – the possibilities are endless! You can fill in whatever you fancy – custard, cheesecake, pudding, ganache etc. I used a simple whipped cream and to make it a little special I added some raspberry jam to it. I am a fan of whipped cream since it’s lighter than butter and cream cheese and tastes great too especially with fruits!

And my special twist to these chcolate cups was the addition of hazelnut praline crunch! You can totally skip this is is you want, but guys how can you? It is so good! To make it you simply have to caramelize the sugar and add toasted hazelnuts to it. You can then grind it coarse or fine depending on how you want them in your dessert.

This dessert is a lot of fun because you can do so much here. You can make the cups of white chocolate or use colored candy melts depending on the occasion. You can even make cute little handles for the cups by piping melted chocolate in that shape on parchment paper and then peeling it off. And yes like I said before, the sky is the limit as far as the filling is concerned. Make these this Valentine’s Day to impress your loved ones! 🙂

Method

Hazelnut praline

Heat sugar in a pan on medium heat. Do not stir the sugar and let it melt on its own. The sugar will melt and then turn golden in color [sorry no picture of this step]. As soon as the sugar caramelizes add the toasted hazelnuts and mix so that the nuts are completely coated with the caramelized sugar.

Pour the mixture on parchment paper and let it cool down.

After 20-30 minutes, pulse the nuts using a food processor. You can grind it fine or coarse. I like to bite into the nuts and hence didn’t grind it very finely.

Make the chocolate cups

Melt the candy melts/melting wafers according to instructions on the package. I used candiquik and loved it.

Take 6 cupcake liners and place them in a muffin tray. The aluminium lined cupcake liners work better here as they are sturdier. Add 1-2 teaspoon of melted chocolate in the center of 1 liner and then using a brush coat the sides of the liner with the chocolate, moving all the way to the top.

Repeat with remaining 5 liners. Once done, pop the tray into the refrigerator for 10-15 minutes or till the chocolate is firm.

Take out the set chocolate cups from the refrigerator and paint the sides of the cup again with melted chocolate. This is just to make the edges thicker. Once done, place the tray into the refrigerator for 10-15 minutes again.

When the chocolate is set, peel the liner carefully to get the chocolate cup.

Repeat with all the liners till you have 6 chocolate cups. It’s okay if the cups break a little while peeling the liners. Place them in the refrigerator till ready to use.

Make the filling

Place the steel bowl of your stand mixer [or your hand mixer] and wire whisk attachment in the refrigerator for 15-30 minutes. Once the bowl is chilled, add heavy cream to it.

Start beating the heavy cream using the whisk attachment at medium speed. Add raspberry jam, vanilla extract and granulated sugar.

Beat at high speed till cream form stiff peaks [which means the cream stands on it’s own when you hold it upright]. The filling is now ready.

Fill the chocolate cups

Take out the prepared chocolate cups from the refrigerator.

Place the filling in a disposable bag fitted with tip 2D [closed star tip]. Now you can place the filling in the cups using a spoon as well but using a tip will just make it look prettier. Fill the cups with the whipped cream filling.

Sprinkle crushed hazelnut praline on top. Place 1 strawberry and an orange slice on top of each cup before serving.

Keep the cups in the refrigerator till ready to serve.

* You can add as many fruits as you want. I would have totally added kiwi if I had it on hand the day I made these.

* The candy melts/melting chocolate sets very quickly so you have to work fast to coat the sides of the liners.