Chocolate Baskets Filled With Instant Coffee Cream: Quick and Easy Recipe!

If your dessert game has been coasting along on store-bought cookies and “just add milk” brownie mixes, it’s time to give your sweet tooth a bit of a chance.

These treats are exactly what they sound like, edible baskets made entirely of chocolate, filled with coffee-infused whipped cream. They can impress your judgmental aunt, yet simple enough to whip up in your pajama pants.

What Are Chocolate Baskets?

Chocolate baskets aren’t some old-school grandma desserts. They’re modern and don’t have centuries of history like tiramisu or éclairs. The concept of “edible containers” is nothing new, but the basket version brings the fun factor, especially when you get to smash the whole thing with a spoon.

And the filling? It’s a whipped coffee cream so light and delightful it might float off your spoon if you're not careful. This is a dessert for coffee lovers, chocolate fans, and anyone who thinks dessert should both taste great and come with a tiny bit of theater.

Pro Tips for the Best Chocolate Baskets

• When coating your muffin molds, tilt and swirl until the sides are well-covered. Don’t leave sad, thin spots.
• If the first chocolate layer looks too thin, add another coat once the first one sets slightly.
• Loosen gently by using your fingers or the back of a spoon to lightly pop the baskets out of their molds. Or whisper encouraging words if necessary.
• Cold cream whips faster and firmer. Leave it in the fridge until you’re ready to go.

Can I Use Milk Chocolate Instead?

Yes, but keep in mind that milk chocolate is softer and melts quicker at room temp. Your baskets might be more delicate and prone to fingerprints so handle with care or wear gloves.

What If I Don’t Have Muffin Molds?

You can use silicone cupcake liners, small bowls, or even shape them inside sturdy paper cupcake liners. Just make sure whatever you use can handle chocolate without sticking.

How Do I Make Them Less Sweet?

Use unsweetened dark chocolate and reduce the sugar in the whipped cream. The balance of bitter and sweet can win over anyone.

Can I Add Toppings?

Please do! Try crushed hazelnuts, a dash of cinnamon, chocolate curls, or even a drizzle of caramel. It’s your basket, your rules.

How Do I Keep the Baskets From Breaking?

Make sure the chocolate layer is thick enough, and let them freeze fully before removing them from the molds. A bit of firmness goes a long way here.

How to Store Leftover Chocolate Baskets

They’ll stay fresh for 2–3 days in the fridge. Don’t stack them or place parchment paper between layers if you must. For longer storage, keep the empty chocolate baskets in the freezer. Just thaw slightly before filing and serving.

How to Make Chocolate Baskets

Place the dark chocolate into a heatproof bowl set over simmering water. Stir gently until fully melted and smooth.

Set your muffin molds on a tray lined with parchment paper and pour the melted chocolate on each mold. Transfer the tray in the freezer for 30 minutes until they firm up.

In a saucepan, combine the instant coffee and 3 tablespoons of whipping cream. Heat for a few minutes until dissolved.

Transfer the dissolved cream into a small bowl and stir in the vanilla extract. Chill in the freezer for 4 minutes.

In a large bowl, combine the remaining whipping cream and powdered sugar and beat with an electric mixer.

Add in the chilled coffee mix and continue beating until stiff.

Carefully remove the chocolate baskets from their molds and spoon the whipped coffee cream into each chocolate basket.

Sprinkle with shaved chocolate and serve.