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Handmade Bittersweet Chocolate Berry Cups

Handmade Bittersweet Chocolate Berry Cups
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Prep Time: 15 min Serves: 8
Cooking Time: 8 min Yield: 16 chocolate cups
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Searching for a chocolaty treat that’s easy to make, delicious and gorgeous? You’ve found it. As a bonus, this recipe provides a nutritious punch of vitamin C from the berries.

Ingredients

Directions

1. Line cups of mini-muffin trays with 16 (1¼-inch diameter) candy cup liners (baking cups).
2. In a medium bowl, whisk together the coconut nectar (or honey), vinegar, and salt. Slice raspberries in half lengthwise. Add the fresh raspberries and blueberries and gently stir (do not smash) just until evenly coated. Set aside.
3. Melt the chopped chocolate (about 70% cacao) in a double boiler (or heatproof bowl placed over simmering water). Remove from heat, immediately stir in the berry mixture, and quickly spoon the chocolate-berry mixture into the lined muffin cups, about 2/3 full.
4. Chill in the refrigerator until firm. Store in the refrigerator. Box up as desired for gifting, keeping chilled.

PC: Jackie Newgent

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