Post by Nooney on Feb 9, 2007 18:19:13 GMT -5
Raspberry Chocolate Cups
POINTS® Value: 1
Servings: 12
Preparation Time: 35 min
Cooking Time: 2 min
Level of Difficulty: Moderate
A two ingredient treat for your Valentine? Absolutely! These homemade candies will hit the spot.
Ingredients
6 Tbsp semi-sweet chocolate chips
3 Tbsp Smucker's Seedless Red Raspberry Jam, or similar product
Instructions
Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.
Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.
Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.
Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.
Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Yields 1 candy per serving.
Notes
Look for foil candy cups at stores that sell bakeware and kitchen gadgets.
POINTS® Value: 1
Servings: 12
Preparation Time: 35 min
Cooking Time: 2 min
Level of Difficulty: Moderate
A two ingredient treat for your Valentine? Absolutely! These homemade candies will hit the spot.
Ingredients
6 Tbsp semi-sweet chocolate chips
3 Tbsp Smucker's Seedless Red Raspberry Jam, or similar product
Instructions
Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.
Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.
Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.
Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.
Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Yields 1 candy per serving.
Notes
Look for foil candy cups at stores that sell bakeware and kitchen gadgets.
