Chocolate Dream Cups Recipe

Chocolate Dream Cups Recipe

10 min


1 cupCHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (250 mL)
1 tspshortening (5 mL)
Chocolate Filling:
1 tspunflavoured gelatin (5 mL)
1 tbspcold water (15 mL )
2 tbspboiling water (30 mL )
1/2 cupgranulated sugar (125 mL )
1/4 cupHERSHEY'S Cocoa (50 mL )
1 cup35% whipping cream (250 mL )
1 tspvanilla extract (5 mL )


    1. Line 6 muffin cups (2 1/2-inches/6 cm in diameter) with fluted paper liners.

    2. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

    3. Use a soft-bristled pastry brush to coat the inside fluted surfaces and bottoms of the bake cups thickly and evenly with melted chocolate. Chill coated cups for 10 minutes or until set; recoat any thin spots with melted chocolate. (If necessary, chocolate can be reheated on MEDIUM for a few seconds.) Chill cups for at least 2 hours or until very firm. Carefully peel paper from each cup. Cover; chill until ready to use.

    4. Chocolate Filling: Sprinkle the gelatin over the cold water in a small bowl; let stand for 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Stir sugar with cocoa in another small bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally until stiff. Pour in gelatin mixture; beat until well combined.

    5. Spoon or pipe the chocolate filling mixture into the prepared cups. Chill until set. Garnish as desired.

    Makes 6 dessert cups.

    • Raspberry Filling - Substitute 1 package (300 g) frozen, thawed raspberries for the cocoa and sugar. Drain raspberries; press berries through sieve to remove seeds. Discard seeds. Dissolve 1 tsp (5 mL) gelatin in 3 tbsp (45 mL) water as in step 4 from above. Beat 1 cup (250 mL) whipping cream with 1/4 cup (50 mL) icing sugar and 1/2 tsp (2 mL) vanilla in another small bowl until soft peaks form; pour in the gelatin mixture and beat until stiff. Carefully fold in the raspberry purée and 3 to 4 drops red food colouring. Chill for 20 minutes before filling cups.
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