Mini and Maxi chocolate baskets

Mini and maxi chocolate cups with coconut and mascarpone cream

I first tried this recipe when I received some silicone muffin molds and wanted to see if I could do something different with them. I loved how easy it was to work with melted chocolate for the cups and how quickly I could whip up a delicious cream. Since then, I've made it several times in both small and large batches, especially when I needed a quick dessert that looked good and wasn’t complicated.

Quick Info

Total time: 45-50 minutes (including chilling)
Preparation time: 20 minutes
Chilling time: 30 minutes
Servings: 6-8 cups (depending on the size of the molds)
Difficulty: Easy
Recipe type: Quick, no-bake dessert

Ingredients

150 g milk chocolate
200 g mascarpone
50 g powdered sugar
2 packets of vanilla sugar
50 g shredded coconut
1 teaspoon of vanilla extract
silicone molds or cupcake liners

Instructions

1. Break the chocolate into small pieces and place them in a sturdy bag. In a bowl, heat water until just below boiling, then submerge the bag with chocolate in the water. Let it sit for a few minutes until the chocolate becomes soft and melted. Occasionally, gently massage the bag with your hand to ensure everything melts evenly.

2. Prepare the silicone molds or cupcake liners on a tray or platter. Open the bag with the melted chocolate and, using a pastry brush, coat the inside of each mold. Start with a thin layer, making sure to cover the edges and bottom well.

3. Place the molds in the refrigerator for 10-15 minutes to set the first layer of chocolate.

4. Remove them from the fridge and apply another layer of chocolate. Make sure the edges are well covered; otherwise, they may break when you remove them. Return them to the fridge for another 15 minutes or until the chocolate is completely solidified.

5. Once the chocolate is firm, carefully remove the cups from the molds. They come out easiest by gently pushing up from the bottom of the mold and loosening the edges.

6. For the cream, place the cold mascarpone in a bowl. Add the powdered sugar and vanilla sugar. Mix on low speed just until the sugar dissolves.

7. Incorporate the vanilla extract and gradually add the shredded coconut, mixing until the cream is smooth.

8. Fill the chocolate cups with the coconut and mascarpone cream. You can use a teaspoon or a piping bag for a neater presentation.

9. Decorate with grated chocolate or fruit, as desired. Place the dessert in the refrigerator and let it chill for at least an hour before serving.

Why I make this recipe often

I love it because it doesn’t require an oven and doesn’t use many ingredients. If I have chocolate and mascarpone in the fridge, I can quickly make something that looks good and is suitable for guests. It’s especially handy when I want something sweet without complications.

Tips and Variations

Tips

The chocolate must be completely melted and smooth before using it to coat the molds.
If you have larger molds, you may need more chocolate.
Don’t leave the chocolate too thin on the edges; otherwise, the cups may break when you remove them.

Substitutions

Mascarpone can be substituted with another type of cream cheese, but the texture will be slightly different.
Instead of vanilla extract, you can use rum or almond extract if you prefer a different flavor.

Variations

You can swap milk chocolate for dark chocolate if you want a more intense flavor.
You can add a tablespoon of whipped cream to the mixture for extra lightness.

Serving Ideas

You can serve them on individual plates or on a platter, decorated with berries, strawberries, or a sprinkle of shredded coconut on top.

Frequently Asked Questions

1. Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate can be used, but the cups will be firmer, and the cream will taste sweeter by contrast.

2. How do I remove the chocolate cups from the molds without breaking them?
Let them chill long enough for the chocolate to be completely firm. Gently remove them by pushing from the base of the mold and loosening the edges.

3. Can they be made a day in advance?
Yes, they can be made the night before for the next day. Store them in the refrigerator.

4. What can I use to decorate if I don’t have fruit or grated chocolate?
You can sprinkle a little shredded coconut on top or some chopped almonds.

Nutritional Values

Approximately, for a medium cup (from 1/8 of the total quantity): about 220-250 kcal. Contains about 17 g of fat, 16 g of carbohydrates, and 3 g of protein. Values may vary depending on the chocolate used and the size of the cups. The sugar comes mainly from the chocolate and powdered sugar.

Storage and Reheating

The chocolate cups can be stored in the refrigerator in a sealed container for up to 2 days. Reheating is not recommended. Serve cold, directly from the refrigerator, as the cream can become too soft and the chocolate melts quickly at room temperature.

 Ingredients: 150 g milk chocolate, 200 g mascarpone, 50 g powdered sugar, 2 packets of vanilla sugar, 50 g coconut, 1 vanilla essence, silicone molds/cupcake liners

 Tags:  chocolate baskets