Chocolate Strawberry Cups

  • Yield : 12 cups
  • Cook Time : 20m
  • Ready In : 5m
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  • 5 ounces bittersweet chocolate, chopped
  • 1/3 cup heavy cream
  • 1 tablespoon sugar
  • 1/4 teaspoon pure vanilla extract
  • 4 strawberries, diced


Step 1

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.

Step 2

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.

Step 3

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.

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