Friday, January 31, 2014

Raspberry Dark Chocolate Wonton Cups

Last Year's Post: Banh Mi
Two Years Ago:  Tuxedo Strawberries

Raspberry and dark chocolate, what more do you need to say?  Valentine's Day is coming up, and these little cups would make a very special treat.  For that matter, they're perfect for any time when you want a little special dessert and would also be great as a sweet alternative for an appetizer party or for a Easter or Mother's Day brunch.

Although they look fancy, they're very easy to make - just bake some wonton wrappers in a mini-muffin pan, and fill with whipped cream, chocolate shavings, and a raspberry.  Start to finish this project took about 45 minutes, and most of that was spent waiting for the oven to heat or for the wonton cups to cool.  You can make your own whipped cream, or whipped topping from the store will work just fine.  This will probably be best made on the same day you plan to serve them, and I wouldn't fill them very far in advance so the whipped cream doesn't soften the wonton cups.

You can make your own variations by substituting chocolate (or other flavored) pudding for the whipped topping, white chocolate for dark, blackberries for raspberries, etc.  Whatever combination you use will be delicious, impressive and pretty.

printable recipe
Raspberry Dark Chocolate Wonton Cups
Makes 12 cups

12 wonton wrappers
1 tablespoon melted butter
1 tablespoon white sugar
½ cup dark chocolate shavings
¾ cup sweetened whipped cream or nondairy whipped topping
12 fresh raspberries

Special equipment: mini-muffin pan

Preheat oven to 350d.

Brush wonton wrappers with butter and sprinkle with sugar.  Press sugar side up into ungreased miniature muffin cups.  Bake at 350d for 5-7 minutes until crisp and lightly brown.   Transfer wrappers to a wire rack to cool.

Spoon whipped cream or topping into each muffin cup.  Top with chocolate shavings and a single raspberry.

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