Creamy white chocolate meets bright, tangy citrus jam in these easy White Chocolate Citrus Cups. Each little chocolate cup has a smooth, sweet shell with a vibrant citrus center, making them such a fun no-bake treat for dessert, snacking, or sharing.
They’re incredibly simple to make, too. All you need is white chocolate, a little coconut oil, and citrus jam. The chocolate sets quickly in the freezer, so you can have these pretty little treats ready in no time.
White chocolate creates the creamy, sweet shell around the citrus filling. I use dairy-free white chocolate to keep these cups vegan, but you can absolutely use regular white chocolate if you don’t need them to be dairy-free.
You can also swap the white chocolate for dark chocolate if you prefer a richer, less-sweet chocolate flavor.
A small amount of coconut oil helps loosen the melted chocolate, making it easier to coat the silicone molds and create smooth chocolate cups.
The citrus jam is what gives these chocolate cups their bright, punchy flavor. I especially recommend using my homemade Citrus Chia Jam, which takes just 15 minutes to make and has the perfect balance of sweet and tangy flavor.
You can also use your favorite store-bought citrus jam or try orange, lime, or grapefruit jam.
White chocolate and citrus are such a good combination because the rich, creamy sweetness of the chocolate balances the bright acidity of the fruit.
The citrus jam also adds a gorgeous pop of color to the center of each cup, making these feel much more special than the few simple ingredients would suggest.
If you’re a fan of chocolate orange, you’ll love this combination. And if white chocolate isn’t your thing, dark chocolate works beautifully here, too.
Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
You can also melt the chocolate gently using a double boiler if you prefer.
2. Create the chocolate cups
Spoon about ¼ to ½ teaspoon of melted chocolate into the base of each silicone mold. Using the back of a spoon, spread the chocolate up the sides of the mold to create a thin, even shell.
The exact amount of chocolate you’ll need will depend on the size of your molds.
3. Freeze until set
Place the molds in the freezer for about 1–2 minutes, or until the chocolate has hardened.
4. Add the citrus jam
Remove the molds from the freezer and spoon about 1 teaspoon of citrus jam into the center of each chocolate cup.
The amount of filling will depend on the size of your molds, so adjust as needed. Try not to overfill them so there is enough room to seal the tops with chocolate.
5. Seal the cups
Spoon more melted chocolate over the citrus jam, making sure the filling is completely covered.
Return the molds to the freezer for about 5 minutes, or until the chocolate is completely set.
6. Add the finishing drizzle
Once the cups have set, remove them from the freezer and drizzle the remaining melted white chocolate over the tops.
Return them to the freezer one final time until the drizzle has hardened.
7. Remove and enjoy
Once completely set, gently pop the chocolate cups out of the silicone molds.
That’s it! Bite into that creamy white chocolate shell and bright, tangy citrus center.
You want the cups to be sturdy enough to hold the citrus jam without breaking when you remove them from the molds.
Leave enough room for the final layer of chocolate so the jam is completely enclosed.
If it starts to thicken before you’ve finished coating your molds, gently warm it again in the microwave.
Silicone makes these especially easy to remove once the chocolate has set.
If you use larger or smaller molds, simply adjust the amount of chocolate and citrus jam accordingly.
Absolutely! While I love the creamy sweetness of white chocolate with the bright citrus filling, dark chocolate is delicious here, too.
The slightly bitter flavor of dark chocolate gives these cups a richer, more sophisticated flavor and pairs beautifully with citrus.
Yes. I use vegan white chocolate to keep this recipe dairy-free and vegan, but regular white chocolate works just as well if you don’t need the recipe to be vegan.
Just keep in mind that the final recipe will no longer be dairy-free or vegan if your chocolate contains milk.
Silicone molds are my favorite because the chocolate cups pop out easily once they’re set.
If you don’t have silicone molds, you can also use a mini muffin tin lined with small cupcake liners. Just keep in mind that the shape and size of the cups will be slightly different, so you’ll need to adjust the amount of chocolate and citrus jam accordingly.
I used small Reese’s-style silicone molds for these, but any small silicone chocolate or candy mold will work.
Store the finished chocolate cups in an airtight container in the refrigerator. They are best enjoyed chilled, and keeping them refrigerated helps prevent the chocolate from becoming too soft.
If you love simple treats that don’t require turning on the oven, try some of my other easy no-bake desserts and snacks. They’re perfect when you want something sweet without a lot of fuss.
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
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