Bloody chocolate cups

(2 votes)

These Bloody Cups are filled with a raspberry sauce – making it the perfect treat for Halloween!

Per Serving 200kcals, 9.3g fat (6.5g saturated), 27g carbs, 23.1g sugars, 2.6g protein, 2.2g fibre, 0.027g sodium


Serves: 8 portions
200g frozen raspberries
1 tbsp rice syrup
250g chocolate chips


1 Use paper cups to line eight holes of a muffin tin.

2 Add the raspberries to a small saucepan and place it over a medium-high heat. Cook for a few minutes until they are soft, then mash them with the back of a form until there are no more large chunks.

3 Stir in the rice syrup, then set the mixture aside so it can cool.

4 Add half of the chocolate to a microwave-safe bowl, then microwave it on a medium power for 30 seconds. Remove it from the microwave and give it a stir. Keep repeating this in 30-second intervals until the chocolate is smooth.

5 Spoon about one teaspoon of the melted chocolate into the paper liners and tilt the pan so it spreads and coats the bottom of the cups. Place the tin into the fridge for 5-10 minutes until the chocolate hardens.

6 Spoon the raspberry filling into the centre of the chocolate cups.

7 Melt the remaining chocolate using the same microwave method. When the chocolate is smooth, pour it into the cups over the raspberry filling. Tilt the pan again so it covers the raspberry filling completely. Refrigerate again for 10 minutes to harden.

8 Carefully remove the chocolate cups from the liners to eat.