Cakes & Bakes

Rachel Taylor

Chocolatey fruit pops…

These little chocolate desserts with crème brulee, topped with a raspberry are yummy!

These little chocolate desserts with crème brulee, topped with a raspberry are yummy!


Well Valentine’s Day has come and gone and because Valentine’s is so much associated with chocolate, I decided to do something chocolatey at home this weekend.


So I had these chocolate dessert shells that came to ours around Christmas time, and I had watched a tutorial on raspberry chocolate cups and thought I could do something similar.

They are very dainty and small, so if you want to make bigger ones then you can make bigger cups (see tip).

I have seen these shells to buy in lots of shops so you will be able to try for yourself!

Enjoy… happy baking!


• 100g dark chocolate
• 150ml whipping cream
• 75g fresh raspberries, plus extra for decoration
• 25g caster sugar
• Chocolate cups



1. Simmer the raspberries and sugar for about ten minutes until all dissolved and the raspberries are broken up into juice. Don’t let it burn.
2. Push the raspberry through a sieve, make sure to scrape all the puree that gathers on the base of the sieve.
3. Melt the chocolate and stir the raspberry puree into it.
4. Whip the cream to a soft peak and begin to fold it into the chocolate mixture.
5. When all the cream is folded in and the mixture is nice and smooth, start to spoon it into the chocolate cups. It depends on your cup size as to how many you will get. Leave in the fridge to set for an hour.
6. Decorate with a raspberry and a dust of icing sugar just before serving. Yum!


If you want to go really pro, make your own cases using either a silicone muffin tray or tinfoil cases.

Melt dark chocolate and spoon some into each case. Run the chocolate the whole way around the inner part of the cup and scrape the excess from the top. Turn upside down onto a sheet of greaseproof to allow them to harden. Carefully pop them out of the silicone mould or tear the foil case off.

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