Dark Chocolate Pastry Cups

Dark Chocolate Pastry Cups

I’ve had some wicked dark chocolate cravings lately. Not sure why (No, I am NOT pregnant), but my favorite dessert lately has just been a handful of dark chocolate chips. Dark chocolate is always my chocolate of choice.

I made these easy dark chocolate pastry cups a few weeks ago and they are truly the perfect little dessert for parties and showers. I just mixed some homemade whipped cream with melted dark chocolate (and a touch of sugar!) and spooned it into pre-made mini pastry shells!

Dark Chocolate Pastry Cups

The filling has a rich, mousse-like texture that I just love so much.

You can top these with pretty much anything you want. Additional whipped cream, toasted coconut (as pictured), or chopped nuts are all great toppings and you can’t go wrong.

You could even do a mix of toppings if serving for a party!

If you want to make them ahead of time, you can mix up the chocolate and whipped cream and chill. However, I wouldn’t recommend spooning the mixture into the pastry cups until you are about ready to serve them. The pastry cups do get a bit soft so this is a dessert that is best eaten soon after it’s made while the pastry cups are fresh and crispy.

Dark Chocolate Pastry Cups

Dark Chocolate Pastry Cups

Ingredients:

  • 12 frozen mini pastry cups, thawed
  • 1 1/2 cups heavy whipping cream (see note)
  • 1/3 cup powdered sugar (or sweetener of choice, to taste)
  • 7 ounces dark chocolate
  • toasted coconut, nuts, whipped cream for topping

Directions:

  1. Set the thawed pastry cups aside. Pour the whipping cream into a mixing bowl. Beat until soft peaks form, about 5 minutes. Beat in the powdered sugar and set aside.
  2. Add the chocolate to a microwave-safe bowl. Heat in 30-second increments, stirring in between until fully-melted. Pour the melted chocolate in with the whipped cream and gently fold in with the whipped cream until combined.  Spoon the mixture into each pastry cup.
  3. Place the filled cups on a plate in the fridge and chill for 1-2 hours. Top with whipped cream, nuts, or toasted coconut. Serve. The cups are best eaten within 24 hours as the pastry cups get soggy when sitting for too long.

If you want to top these with whipped cream, you can add another half cup or so of the heavy cream and whip. Before adding in the melted chocolate, scoop out some of the whipped cream and set aside for topping.

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Dark Chocolate Pastry Cups

   

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