DARK CHOCOLATE CUPS WITH CRANBERRY CREME 

Recipe By Shirell Dalton, The Simple Chocolatier

Active Time: 47 minutes Yields about 6 large cups or 8 small chocolate cups

Ingredients:

Dark Chocolate Cups:

1 cup dark chocolate chips- dairy free (I used Enjoy Life Dark Chocolate Morsels)

1 tablespoon coconut oil

Dairy-Free Graham Cracker or Other Cookie Crumbs (Optional):

1 cup graham crackers (such as Kinnikinnick Foods S’moreables Graham Style Crackers), crumbled

3 tablespoons coconut oil, melted (optional)

Cranberry Crème:

1 (9 ounces) container of So Delicious CocoWhip Coconut Whipped Topping

3 tablespoons frozen cranberry juice concentrate (or use 2 tablespoons for a slightly firmer crème), thawed – see note below

1 (14 ounces) can cranberry sauce (use 1/2 cup for the cranberry crème and 1 to 2 teaspoons

to partially fill each chocolate cup) – see note below

Toppings (optional): whole or halved cranberries, dark chocolate (dairy-free) dipped cranberries, graham cracker crumbs, or dark chocolate (dairy-free) curls and shavings

Directions:

To make the Dark Chocolate Cups– In a dry microwave-safe glass or ceramic bowl, combine the dark chocolate and add the coconut oil. Place in the microwave for 30 seconds then remove and stir with a dry wooden spoon or rubber spatula (no metal); repeat this process at shorter intervals, stirring every 15 seconds. Once the pieces are mostly melted (the remaining bits will melt in the residual heat), remove from the microwave and stir until chocolate is completely melted and smooth.

Use silicone baking cups (or plastic molds) for the chocolate cups. Pour chocolate into the silicone cups and swirl or spread around. Turn the silicone cups upside down and tilt from side to side in order to evenly coat (or use a mini rubber or silicone spatula to spread the chocolate around bottom and sides of the cups). Allow any excess chocolate to drip onto wax paper so it can be reused. Wipe off any chocolate that dripped onto the outside rim of the cups. Place the cups (right–side up) into the refrigerator or freezer to set. Once the chocolate has become partially set, add another coat of chocolate. Place in the refrigerator or freezer until the chocolate is completely set.

Remove the chocolate from the silicone cups by carefully pulling back the sides of the silicone cups and pushing upwards to release the chocolate. Place the chocolate cups on a wax or parchment paper lined plate or tray. Return to the refrigerator until ready to fill.

Dairy-Free Graham Cracker or Other Cookie Crumbs– Place a few graham crackers (or your favorite cookies) in a gallon size food storage bag then use a rolling pin to crush the crackers. Pour the crumbs into a bowl. If you prefer, stir melted coconut oil into the graham cracker crumbs for added flavor and moistness. You can also find homemade graham cracker recipes online that are very simple to make. They can be easily made and stored in the freezer until ready to use.

Cranberry Crème– In a medium bowl, gently fold the juice concentrate and 1/2 cup of cranberry sauce (mash the cranberry sauce before adding) into the whipped topping. Place in the refrigerator until ready to use.
Remove the chocolate cups from the refrigerator to begin layering the flavors. Add 1 to 2 teaspoons of graham crackers to the bottom of the chocolate cups. Then add about 1 to 2 teaspoons of cranberry sauce on top of the graham cracker crumbs in each cup. Next pipe or spoon the cranberry crème into each cup. Fill each chocolate cup to, or above, the rim with the cranberry crème. If you prefer, you can finish your Chocolate Cups with Cranberry Crème with any of the toppings listed.

Note: I recommend using Old Orchard Frozen 100% Juice Cranberry Blend (concentrated)– this product brand does not contain high fructose corn syrup. These products are sold at Walmart stores. The So Delicious CocoWhip Coconut Whipped Topping and 365 Organic Whole Berry Cranberry Sauce are sold at Whole Foods Market. 

Variations:

Cranberry Crème with Vegan Cream Cheese– Add 4 ounces (half of carton) of softened Daiya Dairy Free Cream Cheese Style Spread (comes in an 8 oz. carton) to a medium bowl. Gently fold the whipped topping into the cream cheese spread. Then gently fold in the juice concentrate and 1/2 cup of cranberry sauce.

Cranberry Crème Parfaits– In a serving dish, layer the cranberry crème with ingredients like granola, dark chocolate (dairy-free) chunks, coconut, fruit and nuts- or your favorite homemade or store-bought dairy-free pudding. Alternate layers of cranberry crème with whichever of these ingredients or other ingredients you prefer.

Recipes developed by Shirell Dalton – The Simple Chocolatier  Copyright ©2015 Shirell Dalton, All Rights Reserved