Easy Dark Chocolate Cups with Raspberry Chia Jam

A Sweet Little Secret: Dark Chocolate Cups with Raspberry Chia Jam

There’s something magical about tiny desserts—the kind that fit in the palm of your hand but pack a burst of flavor so rich, it feels like a secret just for you. I remember the first time I made these dark chocolate cups with raspberry chia jam. It was one of those afternoons when the rain tapped softly against the kitchen window, and I craved something indulgent yet simple. No fuss, no elaborate steps—just velvety chocolate and a dollop of tart, jewel-toned jam. The kind of treat that makes you pause, close your eyes, and savor the moment.

These little cups are my go-to when I want to impress without stress. They’re perfect for gifting (tucked into a pretty box, they look like they came from a fancy chocolatier) or for treating yourself after a long day. And the best part? They come together with just a handful of wholesome ingredients. Let’s dive in!

Ingredients You’ll Need

1 cup dark chocolate chips (70% cacao or higher) – The star of the show! I love using a high-quality brand like Ghirardelli or Valrhona for that deep, complex flavor.

1 tsp coconut oil – A little trick to keep the chocolate silky and easy to work with.
1 cup fresh or frozen raspberries – Frozen works beautifully here, especially when fresh berries aren’t in season.
1 tbsp chia seeds – These little powerhouses thicken the jam naturally and add a delightful crunch.

1 tbsp maple syrup or honey – Just enough sweetness to balance the tartness of the raspberries.
½ tsp vanilla extract – A whisper of warmth that ties everything together.
Pinch of sea salt – Trust me, this makes the chocolate taste even richer.

Step-by-Step: Let’s Make Magic

1. Melt the Chocolate: In a heatproof bowl, combine the dark chocolate chips and coconut oil. You can melt them using a double boiler (my preferred method for even melting) or in the microwave in 20-second bursts, stirring between each one. Be patient—overheating can cause the chocolate to seize!

2. Prep the Molds: While the chocolate melts, line a mini muffin tin with paper liners or use silicone molds for easy removal. If you’re feeling fancy, you can even brush the molds with a thin layer of melted chocolate first for an extra-polished look.

3. Layer the Chocolate: Spoon a teaspoon of melted chocolate into each mold, then use the back of the spoon to spread it up the sides, creating a little well for the jam. Pop the tray into the freezer for 10 minutes to set.

4. Make the Raspberry Chia Jam: In a small saucepan, gently heat the raspberries over medium-low until they break down into a saucy consistency—about 5 minutes. Stir in the chia seeds, maple syrup, and vanilla, then let it sit for 10 minutes to thicken. The jam should coat the back of a spoon when it’s ready.

Pro Tips, Variations, and Substitutions

These dark chocolate cups with raspberry chia jam are wonderfully versatile, and a few simple tweaks can make them even more special. Here are some ideas to play with:

Nutty Twist: Add a sprinkle of crushed almonds, pistachios, or hazelnuts on top before the chocolate sets for extra crunch.
Citrus Zing: A hint of orange or lemon zest in the chia jam brightens up the flavors beautifully.
Dairy-Free Option: Swap the dark chocolate for dairy-free chocolate chips if needed—they work just as well!

Berry Swap: Not a fan of raspberries? Try strawberries, blackberries, or even blueberries for a different fruity touch.

What to Serve It With

These little chocolate cups are delightful on their own, but they also pair wonderfully with:

A scoop of vanilla bean ice cream for an indulgent dessert.

A warm cup of herbal tea or freshly brewed coffee for a cozy afternoon treat.
A dollop of whipped coconut cream for an extra luxurious finish.

Storage and Reheating Tips

To keep your chocolate cups fresh and delicious:

Storage: Store in an airtight container in the fridge for up to 5 days. If stacking, place parchment paper between layers to prevent sticking.
Freezing: These freeze beautifully! Place them in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 2 months.
Reheating: If you prefer a softer texture, let them sit at room temperature for 5–10 minutes before serving.

Frequently Asked Questions

Can I use store-bought jam instead of making chia jam?

Absolutely! If you’re short on time, a high-quality raspberry jam works just fine. Just make sure it’s thick enough to hold its shape.

What if my chocolate doesn’t melt smoothly?

If your chocolate seizes or becomes grainy, add a teaspoon of coconut oil and stir gently—this should bring it back to a silky consistency.

Can I make these in advance for a party?

Yes! These are perfect for prepping ahead. Just keep them refrigerated until ready to serve.

Are these gluten-free?

As long as your chocolate is gluten-free (most dark chocolate is), these cups are naturally gluten-free and a great option for those with dietary restrictions.

Final Thoughts

There’s something so comforting about homemade treats, especially when they’re as simple and satisfying as these dark chocolate cups. Whether you’re making them for a special occasion or just because, they’re sure to bring a little sweetness to your day. I hope you love them as much as I do—happy indulging!

Dark Chocolate Cups with Raspberry Chia Jam

Author: Trusted Blog

Print Recipe

Description

Decadent dark chocolate cups filled with a tangy raspberry chia jam for a healthy yet indulgent treat.

Instructions

1. Prepare the Crust:

In a small saucepan, melt the dark chocolate chips and coconut oil over low heat, stirring until smooth.
Spoon a small amount of melted chocolate into silicone muffin cups or mini cupcake liners, spreading it up the sides to form a cup shape. Place in the freezer for 10 minutes to set.

While the chocolate sets, mash the raspberries in a bowl and stir in chia seeds, maple syrup, and vanilla extract. Let sit for 10 minutes to thicken.
Once the chocolate cups are set, spoon a small amount of raspberry chia jam into each cup.
Top with the remaining melted chocolate to cover the jam. Freeze for another 15 minutes until firm.

Remove from the freezer, let sit for a few minutes, then enjoy!

Notes

You can customize the seasonings to taste.