Choco Raspberry Decadence
From jo_jo_ba 16 years ago
- 15 minutes to make
- Serves 12
Chewy, rich gluten-free chocolate bites with a fruity burst of raspberry in the middle. Great with a coffee for a midday snack.
Ingredients
- ¾ cup bittersweet chocolate chips shopping list
- 2 tbsp margarine shopping list
- 2 tbsp skim milk shopping list
- 1/3 cup Splenda granular shopping list
- ½ cup unsweetened cocoa powder, sifted shopping list
- 1 egg shopping list
- 2 egg whites shopping list
- ½ cup raspberries (fresh or frozen) shopping list
How to make it
- Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
- Heat chocolate, margarine and milk in a saucepan over low heat until melted, stirring. Remove from heat.
- Mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
- Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.
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