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Fruity Chocolate Tortilla Cups

 Fruity Chocolate Tortilla Cups
Her south-of-the-border treats are meal-ending favorites, notes Marion Karlin, Waterloo, Iowa. “You'll love the presentation of strawberries, apricots, peaches and plums in chocolate-drizzled tortilla cups.”
8 ServingsPrep/Total Time: 30 min.


  • 1 to 2 tablespoons butter, softened
  • 8 flour tortillas (6 inches), warmed
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon shortening
  • 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


  • 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

2 of 2

Fruity Chocolate Tortilla Cups (continued)

Directions (continued)

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