Chocolate Strawberry Cups
- Level: Easy
- Yield: 12 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 1
- Cholesterol
- 18
- Sodium
- 8
- Total: 1 hr 5 min (includes chilling time)
- Active: 20 min
Ingredients
5 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon pure vanilla extract
4 strawberries, diced
Directions
Special equipment:
a silicone mini muffin mold- Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
- Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
- Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.