Fruity Chocolate Tortilla Cups Recipe

4.5 2 3
Fruity Chocolate Tortilla Cups Recipe
Fruity Chocolate Tortilla Cups Recipe photo by Taste of Home
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Fruity Chocolate Tortilla Cups Recipe

Read Reviews
4.5 2 3
Publisher Photo
My south-of-the-border treats are meal-ending favorites. You'll love the presentation of strawberries, apricots, peaches and plums in chocolate-drizzled tortilla cups. —Marion Karlin, Waterloo, Iowa
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 to 2 tablespoons butter, softened
  • 8 flour tortillas (6 inches), warmed
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon shortening
  • FILLING:
  • 1 pound fresh apricots, halved
  • 2 tablespoons honey
  • 1-1/2 cups halved fresh strawberries
  • 3 small plums, sliced
  • 2 medium peaches, sliced
  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar

Directions

Spread butter over one side of each tortilla. Press tortillas, butter side down, into ungreased 8-oz. custard cups. Place on a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Remove tortilla cups from custard cups; cool on wire racks.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over insides of tortilla cups; refrigerate for 3-4 minutes or until set.
For filling, in a food processor, combine apricots and honey; process until smooth. In a large bowl, combine the strawberries, plums and peaches; add apricot mixture and gently toss to coat. Spoon 1/2 cup into each tortilla cup.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop onto fruit. Yield: 8 servings.
Originally published as Fruity Chocolate Tortilla Cups in Country Woman June/July 2007, p35

Nutritional Facts

1 serving: 317 calories, 16g fat (7g saturated fat), 24mg cholesterol, 247mg sodium, 44g carbohydrate (26g sugars, 4g fiber), 5g protein.

  • 1 to 2 tablespoons butter, softened
  • 8 flour tortillas (6 inches), warmed
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon shortening
  • FILLING:
  • 1 pound fresh apricots, halved
  • 2 tablespoons honey
  • 1-1/2 cups halved fresh strawberries
  • 3 small plums, sliced
  • 2 medium peaches, sliced
  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  1. Spread butter over one side of each tortilla. Press tortillas, butter side down, into ungreased 8-oz. custard cups. Place on a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Remove tortilla cups from custard cups; cool on wire racks.
  2. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over insides of tortilla cups; refrigerate for 3-4 minutes or until set.
  3. For filling, in a food processor, combine apricots and honey; process until smooth. In a large bowl, combine the strawberries, plums and peaches; add apricot mixture and gently toss to coat. Spoon 1/2 cup into each tortilla cup.
  4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop onto fruit. Yield: 8 servings.
Originally published as Fruity Chocolate Tortilla Cups in Country Woman June/July 2007, p35

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Reviews forFruity Chocolate Tortilla Cups

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MY REVIEW
amysmess User ID: 7202245 100335
Reviewed Aug. 14, 2014

"These were great I made a few changes, but overall it was good."

MY REVIEW
[email protected] User ID: 2138912 94003
Reviewed Jun. 17, 2010

"I made these fruit cups for a Cinco de Mayo celebration at work and received rave reviews! My 12 year old daughter helped make the tortilla cups and drizzled the chocolate and felt like a gourmet chef. We are repeating the recipe for our older daughter's graduation party! Definitely a keeper!"

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