INGREDIENTS
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Chocolate Cups
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– 7 ounces dark (55% to 70% cocoa) chocolate
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– 6 aluminum muffin cups
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Raspberry Puree
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– 5 ounces fresh or frozen raspberries
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– 1/4 cup sugar
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Chocolate Raspberry Filling
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– 7 ounces dark (55% to 70% cocoa) chocolate
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– 1 1/4 cup whipping cream, cold
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– Raspberry puree
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Topping
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– Fresh Raspberries
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– Powdered sugar