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Rum soaked raisins filled Chocolate Cups
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 12 minis
Author: Teena Agnel
  • 1 and 1/2 cup semisweet chocolate cups
  • 1 and 1/2 tablespoon butter
  • 1/2 teaspoon granulated salt
  • 1/2 cup to 1 cup raisins soaked in Rum
  • Coarsely chopped pistachios for garnish
  • Additional: Please refer notes for other options
  • Mini cupcake liners
  • Mini cupcake pans
  1. Soak the raisins in rum at least a day in advance.
  2. Line a cupcake pan with liners or keep the chocolate moulds ready.
  3. MELTING CHOCOLATE:Melt the chocolate + butter in a double boiler or in a microwave.
  4. Double boiler Method: Add chocolate + butter + salt in a bowl and place it on a bowl of simmering water making sure that the water does not touch the bottom of the bowl. When few chunks remain take it off the heat and mix till chocolate is smooth. Keep aside.
  5. Microwave Method: Add the chocolate and butter in a microwave safe bowl and heat it for 30 seconds. Stir it and place it back for 30 seconds. Repeat the process until few chucks remain. Stir it till the chocolate is smooth.
  7. Stir in salt. Transfer the chocolate to a piping bag and pipe the chocolate into the liners half way. Add two to three raisins and cover it with additional chocolate. Garnish with chopped pistachios.
  8. Place it in the refrigerator for 20 to 30 minutes to harden. Peel off the covers if needed before serving.
Recipe Notes

An alternative to mini cupcake liners are chocolate moulds.

If you don't have time to soak raisins, add a tablespoon of rum to melted chocolate and use the filling you like.

If not using rum, add you favorite filling of nuts in between without soaking in alcohol. Add a teaspoon of vanilla extract to melted chocolate.