| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 12 cups |
Ingredients
- 5 ounces bittersweet chocolate, chopped
- 1/3 cup heavy cream
- 1 tablespoon sugar
- 1/4 teaspoon pure vanilla extract
- 4 strawberries, diced
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 170 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 8 mg |
Reviews
I couldn’t get the cups out in one piece! Did you spray the mold before?
This was such a cute dessert for Valentine’s Day! The mold was easy to work with and it was basically a deconstructed chocolate covered strawberry. Delicious!!