Chocolate cups with coconut and mascarpone cream are the kind of dessert I make when I'm craving something sweet but don't want to complicate things. I first prepared them for a small gathering at home, and since then, I've kept making them because they're easy to make and don't require an oven. Plus, the ingredients are simple and readily available. Working with chocolate might seem tricky, but if you have a little patience and use silicone molds or cupcake liners, everything goes smoothly.
Quick Info
Total time: about 45 minutes (most of the time is for cooling)
Preparation time: 20-25 minutes active
Chilling time: 30-40 minutes (fridge/freezer)
Servings: 6-8 cups (depending on the size of the molds)
Difficulty: easy
Recipe type: quick, no-bake dessert
Ingredients
For the chocolate cups:
- 200 g milk chocolate (bars)
- silicone molds for cupcakes or regular liners
For the cream:
- 250 g mascarpone (cold)
- 50 g powdered sugar
- 50 g shredded coconut
- 1 vial vanilla extract
- 1 packet vanilla sugar
- berries for decoration (or other favorite fruits)
Preparation Method
1. Break the chocolate into small pieces and place them in a heat-resistant bag (or a zip-lock bag). Submerge the bag in a bowl of hot water and let the chocolate melt completely. Occasionally, gently massage the bag to ensure even melting.
2. Cut a small corner from the bag to dispense the melted chocolate, or simply use a spoon. With a brush or a teaspoon, coat the inside of the cupcake molds (or liners) with a thin layer of melted chocolate, making sure to cover the edges as well. Place the molds in the fridge for 15 minutes to set the first layer.
3. Remove the molds from the fridge and apply a second layer of melted chocolate, focusing on the bottom and sides to create solid cups that won't break when removed. Put them back in the fridge or, if you're in a hurry, directly in the freezer for 15-20 minutes. Once the chocolate is firm, carefully remove the cups from the molds or liners.
4. For the cream, place the cold mascarpone in a bowl along with the powdered sugar and vanilla sugar. Mix on low speed just until combined.
5. Add the vanilla extract, then gradually incorporate the shredded coconut, mixing briefly after each addition, just enough to distribute evenly. Do not overmix.
6. Fill each chocolate cup with the coconut and mascarpone cream using a teaspoon or piping bag, according to your preference.
7. Finally, decorate with berries or any other fruits you like. Chill the cups for another 10-15 minutes, especially if you used fresh cream.
Why I Make This Recipe Often
I love that I can prepare these cups without an oven and that they turn out great every time. They can be made quickly, and the result is visually appealing without spending time on complicated decorations. If I have guests or want something sweet on the spot, it's among the first recipes that come to mind. Plus, I can vary the fruits or change the type of chocolate.
Tips and Variations
Tips
- To help the chocolate set faster, use the freezer for the first layer.
- If using cupcake liners, gently peel the cups away from the edges. With silicone, just twist the mold slightly.
- Don’t fill the cups with cream if the chocolate isn't fully set, as it may melt.
Substitutions
- Milk chocolate can be swapped for dark chocolate if you prefer a more intense flavor.
- Instead of berries, you can use thin slices of kiwi, banana, mango, or even cherries.
Variations
- You can add a bit of grated lemon or orange zest to the cream for extra flavor.
- For decoration, a few mint leaves or some grated chocolate on top look nice.
Serving Ideas
- Serve them cold, straight from the fridge.
- If left at room temperature for too long, the chocolate will soften, so keep them chilled until just before serving.
- They can be placed on a platter alongside other mini desserts for a buffet or a mixed platter.
Frequently Asked Questions
1. Can I use dark or white chocolate?
Yes, any type of chocolate that melts well works for this recipe, but the texture and final taste will differ.
2. Do the chocolate cups break easily when removed?
If you apply two layers of chocolate and chill well between them, they shouldn't break. With silicone, the process is easier. With liners, patience is key.
3. Can the cream be made in advance?
Yes, the mascarpone and coconut cream can be stored in the fridge for 1-2 days. Give it a quick mix before filling to ensure a fresh texture.
4. Can I keep them in the freezer?
I do not recommend it, as the chocolate and cream will lose their original texture upon thawing.
5. What can I use if I don't have a mixer?
Mascarpone can be easily mixed with a wooden spoon or a whisk, as long as you don't overmix.
Nutritional Values
Estimate for one cup (out of 8, with cream and a few fruits): approximately 210-250 kcal, including:
- carbohydrates: 15-20 g
- fats: 14-16 g
- protein: 3-4 g
Values may vary depending on the type of chocolate, the amount of fruit, and how much cream you use in each cup.
Storage and Reheating
The cups can be stored in the fridge in a covered container for up to 2 days. Ideally, fill them with cream close to serving time, but they will hold up well overnight even if the cream is added beforehand. I do not recommend storing in the freezer, and they should not be reheated. If left at room temperature for too long, the chocolate will become soft.
Quick Info
Total time: about 45 minutes (most of the time is for cooling)
Preparation time: 20-25 minutes active
Chilling time: 30-40 minutes (fridge/freezer)
Servings: 6-8 cups (depending on the size of the molds)
Difficulty: easy
Recipe type: quick, no-bake dessert
Ingredients
For the chocolate cups:
- 200 g milk chocolate (bars)
- silicone molds for cupcakes or regular liners
For the cream:
- 250 g mascarpone (cold)
- 50 g powdered sugar
- 50 g shredded coconut
- 1 vial vanilla extract
- 1 packet vanilla sugar
- berries for decoration (or other favorite fruits)
Preparation Method
1. Break the chocolate into small pieces and place them in a heat-resistant bag (or a zip-lock bag). Submerge the bag in a bowl of hot water and let the chocolate melt completely. Occasionally, gently massage the bag to ensure even melting.
2. Cut a small corner from the bag to dispense the melted chocolate, or simply use a spoon. With a brush or a teaspoon, coat the inside of the cupcake molds (or liners) with a thin layer of melted chocolate, making sure to cover the edges as well. Place the molds in the fridge for 15 minutes to set the first layer.
3. Remove the molds from the fridge and apply a second layer of melted chocolate, focusing on the bottom and sides to create solid cups that won't break when removed. Put them back in the fridge or, if you're in a hurry, directly in the freezer for 15-20 minutes. Once the chocolate is firm, carefully remove the cups from the molds or liners.
4. For the cream, place the cold mascarpone in a bowl along with the powdered sugar and vanilla sugar. Mix on low speed just until combined.
5. Add the vanilla extract, then gradually incorporate the shredded coconut, mixing briefly after each addition, just enough to distribute evenly. Do not overmix.
6. Fill each chocolate cup with the coconut and mascarpone cream using a teaspoon or piping bag, according to your preference.
7. Finally, decorate with berries or any other fruits you like. Chill the cups for another 10-15 minutes, especially if you used fresh cream.
Why I Make This Recipe Often
I love that I can prepare these cups without an oven and that they turn out great every time. They can be made quickly, and the result is visually appealing without spending time on complicated decorations. If I have guests or want something sweet on the spot, it's among the first recipes that come to mind. Plus, I can vary the fruits or change the type of chocolate.
Tips and Variations
Tips
- To help the chocolate set faster, use the freezer for the first layer.
- If using cupcake liners, gently peel the cups away from the edges. With silicone, just twist the mold slightly.
- Don’t fill the cups with cream if the chocolate isn't fully set, as it may melt.
Substitutions
- Milk chocolate can be swapped for dark chocolate if you prefer a more intense flavor.
- Instead of berries, you can use thin slices of kiwi, banana, mango, or even cherries.
Variations
- You can add a bit of grated lemon or orange zest to the cream for extra flavor.
- For decoration, a few mint leaves or some grated chocolate on top look nice.
Serving Ideas
- Serve them cold, straight from the fridge.
- If left at room temperature for too long, the chocolate will soften, so keep them chilled until just before serving.
- They can be placed on a platter alongside other mini desserts for a buffet or a mixed platter.
Frequently Asked Questions
1. Can I use dark or white chocolate?
Yes, any type of chocolate that melts well works for this recipe, but the texture and final taste will differ.
2. Do the chocolate cups break easily when removed?
If you apply two layers of chocolate and chill well between them, they shouldn't break. With silicone, the process is easier. With liners, patience is key.
3. Can the cream be made in advance?
Yes, the mascarpone and coconut cream can be stored in the fridge for 1-2 days. Give it a quick mix before filling to ensure a fresh texture.
4. Can I keep them in the freezer?
I do not recommend it, as the chocolate and cream will lose their original texture upon thawing.
5. What can I use if I don't have a mixer?
Mascarpone can be easily mixed with a wooden spoon or a whisk, as long as you don't overmix.
Nutritional Values
Estimate for one cup (out of 8, with cream and a few fruits): approximately 210-250 kcal, including:
- carbohydrates: 15-20 g
- fats: 14-16 g
- protein: 3-4 g
Values may vary depending on the type of chocolate, the amount of fruit, and how much cream you use in each cup.
Storage and Reheating
The cups can be stored in the fridge in a covered container for up to 2 days. Ideally, fill them with cream close to serving time, but they will hold up well overnight even if the cream is added beforehand. I do not recommend storing in the freezer, and they should not be reheated. If left at room temperature for too long, the chocolate will become soft.