A Valentine for You, with warmest regards (and apologies) to Paul McCartney and Wings:
“You’d think that people would have had enough of Valentine chocolates. We look around us and we see it isn’t so; Oh no. Some people wanna eat a ton of Valentine chocolates. And what’s wrong with that? We’d like to know… ‘Cause dark chocolate’s so divine!”
Chocolate Raspberry Cups are the perfect sweet treat for you, your Valentine, Gal-entine, Pal-entine or Quaran-tine team! Delightfully delish AND heart-healthy. Now that’s love.
WHAT’S IN IT
2 cups fresh or frozen raspberries
2 T maple syrup
1 T lemon juice
¼ cup plus 1 T water
½ t vanilla extract
1 pinch sea salt
1 T arrowroot flour
12 oz 70%+ dark chocolate
HOW TO MAKE IT
1. Line a mini muffin tin with 24 small paper baking cups
2. Make the raspberry puree: heat a small pan on medium-high heat. Add 1 cup of the raspberries, maple syrup, lemon juice, ¼ cup water, vanilla extract, and sea salt. Bring to a boil then simmer, stirring occasionally until the puree thickens and reduces by about 1/3. This should take approximately 7-8 minutes.
3. Meanwhile, mix the arrowroot powder and 1 T water in a small bowl.
4. Once the raspberry puree has reduced, stir in the arrowroot mix until the puree thickens to a jam-like consistency, about 30 seconds. Turn off the heat and set aside to cool.
5. Melt the chocolate in a double boiler. (Or you can melt the chocolate in the microwave, in 30-second increments, stirring in between until completely melted.)
6. Using a teaspoon, add the melted chocolate to each of the liners to line the bottom. Gently tap the muffin pan on the countertop to even the chocolate and remove any air bubbles. Place in the freezer for 5 minutes to allow the chocolate to harden.
7. Once the chocolate has hardened, place ½–¾ teaspoon of the cooled raspberry puree into the center of each chocolate cup. Spoon more melted chocolate over the filling to cover the top and the sides. Add 1 whole raspberry to the center of each cup. Refrigerate until hardened, about 30 minutes. Store in the refrigerator until ready to eat.
WHY IT’S HEALTHY
Raspberries are a good source of vitamin C and fiber, and also provide folate, vitamins B2 and B3, magnesium and other essential nutrients. They also contain ellagitannins, natural health-protective compounds that appear to have potent anti-cancer activity, and they have considerable antioxidant activity (50% more than strawberries). Dark Chocolate contains phenethylamine, which triggers the release of pleasurable endorphins and potentates the action of dopamine, a neurochemical associated with pleasure. Regular consumption of dark chocolate is associated with improved cardiovascular health. Maple Syrup has high levels of beneficial nutrients, antioxidants and phytochemicals.
Recipe inspired by Food Revolution