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Cherry Chocolate Cups

 Cherry Chocolate Cups
Michelle Smith of Sykesville, Maryland writes, "These outstanding treats taste like you spend hours working on them."
24 ServingsPrep: 30 min. + chilling


  • 2-1/2 ounces semisweet chocolate
  • 2 teaspoons shortening, divided
  • 2-1/2 ounces white baking chocolate
  • 1/2 cup dried cherries, chopped
  • 1/2 cup boiling water
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 drop red food coloring
  • 1/4 teaspoon grated lemon peel


  • In a microwave, melt semisweet chocolate and 1 teaspoon shortening;
  • stir until smooth. Brush evenly on the inside of 12 paper or foil
  • miniature muffin cup liners. Repeat with white baking chocolate and
  • remaining shortening. chill until firm, about 25 minutes.
  • Meanwhile, in a small bowl, combine the cherries, water and extract;
  • let stand for 5 minutes. Drain, reserving liquid.
  • In a small bowl, combine the cream cheese, confectioners' sugar, food
  • coloring, lemon peel and 2 tablespoons reserved cherry liquid; beat
  • on medium-low speed for 2 minutes or until smooth. Fold in cherries.
  • Cut a small hole in the corner of a pastry or plastic bag; insert a
  • tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate

2 of 2

Cherry Chocolate Cups (continued)

Directions (continued)

  • for 1 hour or until firm. Carefully remove from liners. Yield: 2
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 80 calories, 6 g fat (3 g saturated fat), 11 mg cholesterol, 31 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.