One of the things that have marked my pregnancy so far are sugar cravings. And not just any sugar cravings, but very specific dessert ideas. And out of one of these pregnancy dreams these no bake chocolate cups were made. I woke up one day wanting chocolate ganache mixed with chocolate cheesecake and raspberries – and this is when I came up with these chocolate cups! They are more chocolaty than a cheesecake would be, but still very creamy thanks to all the cream. And they are a no bake dessert – which is a huge plus when you’re an impatient pregnant lady like I am!
What you’ll need:
- 1 & 1 tablespoon cup heavy cream
- 1 1/2 cup chocolate chips ( milk or dark- whatever you prefer)
- 1/2 cup cocoa
- 3 tablespoons maple sugar
- 1 tablespoon vanilla extract
- 1/4 cup teaspoon butter
- 1 1/4 graham crackers
- 1/4 melted butter
- fresh raspberries
- maple sugar
Prepare a muffin pan with paper liners. Then start by combining together melted butter and graham crackers for the crust. Once well mixed together, add around of one teaspoon of the graham cracker mixture to each muffin tin. Press with your fingers so it’s not in crumbles.
Now take a small pot and on a very small heat gently mix together cream and chocolate until chocolate is melted. Stir constantly, and then slowly add cocoa, maple sugar vanilla extract and soft butter. Keep on stirring until everything is well mixed together. Let it chill for a couple of minutes, and then pour over the graham cracker crust. Then leave the cups in the fridge to completely cool down and set.
Top your chocolate cups with fresh raspberries or maple sugar – or both! And if you’re feeling extra special, serve them with a bit of vanilla ice cream on the side – I promise you’ll love them!