chocolate cups with mascarpone cream {gluten free, grain free}

When you need to create a show stopper and don't feel like putting in the work, here is your answer. There is no baking involved and it only calls for 5 ingredients. I am going to scream easy, simple, silly, so just make them and watch the applause! Ohh and in case you are not familiar with Mascarpone, it is an Italian cream cheese, with a lovely sweet taste and smooth, creamy texture. It is oftern used in Italian desserts and pastries, but also shows up in savory dishes. Actually, I created a pasta recipe called Avery's Spinach pasta that features this ingredient. Again, easy, simple, silly, especially on a busy night when you just don't feel like cooking. It is a great ingredient to keep on hand and can even be used in place of traditional cream cheese, for something a bit different. It is also easily available in the cheese department of most gracery stores.

What you will need

• 8 oz. container of Mascarpone cheese
• 1 1/2 cup quality chocolate chips
• 1 1/2 cup heavy cream
•  2 Tbs. pure maple syrup
• Pint fresh raspberries

Putting it together

• This recipe makes 12 cups. I used silicone muffin cups to make the chocolate cups. They are available through Amazon and great to have on hand for many baking projects. I also use them in the kids lunches to separate items.
• Melt chocolate in double boiler over medium heat. If you don't have a traditional double boiler, put a glass bowl over a medium sized pan, with a few inches of water. Make sure that water does not touch bottom of bowl.
• When chocolate is melted, stir to eliminate any lumps. Using a spoon, drop about a Tbs. of chocolate into mold. Use the spoon to wipe chocolate up the sides, covering the whole mold. You want the chocolate to be thick enough to hold the cream and not break. 
• Put the chocolate cups aside to dry. Refrigerating them speeds up the time.
• Using a hand or stand mixer, whip heavy cream until stiff peaks form. Sweeten with maple syrup. If you like a lot of sweetness, add more syrup. Save about a cup of whipped cream for garnish.
• Transfer cream to a separate bowl and using the same mixing bowl as the cream, pour Mascarpone and whip. When Mascarpone is whipped, add in cream 1 scoop at a time. You are going to turn machine on and off to ensure that ingredients don't get over whipped. 
• Using an ice cream scoop, fill each chocolate cup with filling.
• Top each with a small dollop of whipped cream and fresh raspberries.
• Store inan airtight container. 
• Refrigerate