Impress your guests with these adorable Chocolate Dessert Cups! Make them with sugar-free chocolate and fill with keto mousse or pudding for a healthy but elegant treat.
Set 24 mini silicone baking cups on a waxed paper lined tray.
Place the white chocolate chips in a heatproof bowl set over a pan of barely simmering water. Stir constantly. Once the white chocolate begins to melt, remove the pan from heat, but keep the bowl over the pan. Continue stirring until melted and smooth.
Snip the smallest corner off a snack-size ziplock bag and spoon the white chocolate into it. Drizzle lightly in various directions over the prepared baking cups.
Freeze until firm.
In another heatproof bowl set over the pan of barely simmering water, combine the dark chocolate and cocoa butter. Stir until melted and smooth. Remove the bowl from over the pan so the chocolate doesn't become too hot.
Working with one cup at a time and keeping the rest in the freezer, use a small spoon to paint the chocolate on the bottom and up the sides. You need about ½ teaspoon for each cup, and it doesn't need to be perfect.
Set the cups in a mini muffin pan or on another baking sheet. Freeze until firm, then use more chocolate to cover any thin spots or holes you missed the first time around. Freeze again.
Gently peel off the silicone cups and add your choice of fillings.
Notes
You can make these in full size muffin cups but you will probably only have enough chocolate for 9 or 10 cups. You can also do the cups with just white chocolate, but it is definitely trickier to work with. It doesn't coat the silicone cups as easily. If you do this, make sure you use some cocoa butter to keep it smooth. Storage Information: Keep the unfilled cups in a covered container in the fridge for up to 2 weeks (possibly even longer). You can also freeze them for several months. Once filled, they should be consumed within 4 or 5 days.