As if one wasn’t enough, I had two loads of laundry to fold while a third load whirled away in the washer and another sat in the dryer screaming murder.
The sight of a laundry basket completely perturbs me. Whether empty or full, to me it stands as a symbol of pathetic frustration. Laundry baskets create a certain anxiety disorder in our household it seems. When empty, it begs either to be filled with clothes waiting in the hamper or clothes languishing in the dryer. When filled, the basket screams claustrophobia and goes on a subliminal rant about how not only does clothes need to be neatly folded but also put back in their respective spaces. “Empty me for the love of God” is all I hear, all the time. Give me a break, really?
So while two freshly-filled laundry baskets sat calculating my every evasion – as if to say,” you can ignore all you want but it ain’t getting done by itself ” – I paraded on to do something more important and meaningful, something of divine nature and of uttermost value … well, at least more meaningful than stroking the devil’s ego.
Of course, I didn’t really have to devote a few hours to making chocolate cups and chocolate raspberries in order to prove a point to an inanimate laundry basket. I could have just utilized the time in a park with Saira on a beautiful sunny day. Then again, I like to prove a point, especially to objects that have so much power.
They are divine as they melt in your mouth – and especially nice with a cup of coffee or when you are folding laundry.
YOU WILL NEED
- A handful of raspberries. It depends how many you want to make.
- Good Quality Chocolate: choose the type you prefer. I used a mix of pure milk chocolate and semi-sweet. You will also need a few chocolate chips for plugging the berries.
- Cream cheese
- Small Silicon or paper cups
- Parchment paper
*Every chocolate cup requires at least 5 teaspoons of melted chocolate, ½ tea spoon of cream cheese filling, 1 raspberry and 4 pistachios.
- Wash and pat dry your raspberries. You need the berries to be nice and dry or else this doesn’t work.
For the Chocolate Raspberry Bombs
- Line a tray with parchment paper
- Fill the raspberries with the cream cheese filling using a piping bag or the Ziploc alternative. Be very careful so as not to overfill. Put a chocolate chip on the button as a plug.
- Drop the berries very gently into the chocolate, roll to coat, then using a toothpick very carefully remove from chocolate mixture onto a parchment paper over a tray.
- If you desire you can also roll these in cocoa powder.
- Freeze for 10-15 minutes.
- Let these heavenly little bombs melt in your mouth.
For the Chocolate Raspberry Cups:
- Melt chocolate in the microwave or over a double boiler, whatever you prefer. If using the microwave, use a microwave safe bowl. Heat on high power for a minute. Take out, stir generously, then heat in 10 second increments until chocolate is nicely melted. Don’t forget to stir between heatings. Do not over heat. The consistency should coat the back of your spoon.
- Working quickly, drop some chocolate on the bottom of your silicon or paper cups. Spread the chocolate up the sides of the paper cup, and smooth out the bottom. Pop them in the freezer for a few minutes until the chocolate is nicely firm. About 10-15 minutes or so.
- Make your cream cheese filling by adding sugar to your taste and a splash of vanilla. Mix thoroughly using a fork. Put cream cheese mixture in a piping bag or a small Ziplock bag(cut a small opening at the corner). Set aside.
- When the cups are ready, fill the cups halfway with the cream cheese using the piping bag or the Ziploc bag. Push a pistachio or a piece of chocolate into the raspberry cavity. Add the raspberry in the center, surround with pistachio. Now top each cup with more chocolate. Smooth out with a spoon making sure it is completely sealed.
- Pop them back into the freezer for another 10-15 minutes.
- Take out and refrigerate.
These really don’t last long…I mean it in every sense.