Chocolate-Dipped Mascarpone Cups

Golden puff pastry cups are dipped in melted chocolate, cooled and then filled with a heavenly combination of sugar, cocoa, coffee, mascarpone cheese and whipped topping. They’re topped with raspberries for a sophisticated dessert that’s simply divine!
  • prep: 35 minutes
  • chill: 30 minutes
  • Serves: 24

Recipe

Ingredients

  • 1/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon coffee or warm water
  • 8 ounces (1 package) mascarpone cheese, softened
  • 1 cup whipped topping
  • 3/4 cup semi-sweet chocolate chips, melted
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
  • 24 raspberries or blueberries

Directions

  1. Stir the sugar, cocoa powder and coffee in a medium bowl until the cocoa powder is dissolved.  Stir in the cheese. Fold in the whipped topping.  Cover and refrigerate for 30 minutes.

  2. Dip the tops of the pastry cups in the melted chocolate and place onto a baking sheet.  Let stand until the chocolate is set.

  3. Spoon or pipe the cocoa mixture into the chocolate-dipped pastry cups.  Top each with 1 raspberry.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes