It's easier than you may think to make these elegant white chocolate cups—and they're the perfect way to someone's heart on Valentine's Day! (Serves 2.)
What You Need
Original recipe yields 2 servings
2 oz. BAKER'S White Chocolate
2 tsp. grated orange zest
1/4 cup thawed COOL WHIP Whipped Topping
1/4 cup raspberries
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Let's Make It
Line each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.
Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently zest off and discard foil.
Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.
Best of Season
Prepare as directed, using 1/4 cup mixed fresh berries, such as raspberries, sliced strawberries and blueberries.
Unfilled chocolate cups can be stored in the freezer for up to 3 months. Remove from freezer and fill as directed just before serving.
Prepare as directed, using COOL WHIP LITE Whipped Topping and/or BAKER'S Semi-Sweet Baking Chocolate.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.