Chocolate Baskets with Berry Cream
Makes 6 servings
Photo: the Italian voice (CC BY 2.0)
Edible chocolate baskets molded over custard cups, filled with strawberry-and-orange-flavored whipped cream and fresh strawberries.
Directions
- Invert six 6-ounce custard cups; cover each with a paper baking cup then with heavy duty plastic wrap. Make sure paper cup stays in place. Place inverted cups on baking sheet. Coat with cooking spray.
- Combine chocolate morsels and candy coating in a heavy saucepan; stir over low heat until melted. Remove from heat; let stand 10 minutes. Spoon into a decorating bag fitted with a small writing tip. (Or use a heavy duty zip top plastic bag, snipping a tiny hole in one corner.
- Slowly drizzle chocolate over each cup. (If it drizzles too fast, let cool a little longer. If it becomes too firm to pipe, reheat it. Chill 10 minutes.
- Pipe a second layer of chocolate; chill 1 hour. Carefully remove custard cups and paper cups from baskets, and gently peel away plastic wrap. Store in an airtight container in refrigerator until ready to serve.
- Gently fold preserves and liqueur into whipped cream. Place chocolate baskets on plates; spoon cream mixture into cups. Arrange strawberries over cream mixture. Garnish, f desired; serve immediately.
- Invert six 6-ounce custard cups; cover each with a paper baking cup, then with heavy-duty plastic wrap, making sure the paper cup stays in place. Place the inverted cups on a baking sheet and coat with cooking spray.
- Combine the chocolate morsels and candy coating in a heavy saucepan; stir over low heat until melted. Remove from heat and let stand 10 minutes.
- Spoon the chocolate into a decorating bag fitted with a small writing tip (or use a heavy-duty zip-top plastic bag, snipping a tiny hole in one corner).
- Slowly drizzle chocolate over each cup. (If it drizzles too fast, let it cool a little longer; if it becomes too firm to pipe, reheat it.) Chill 10 minutes.
- Pipe a second layer of chocolate; chill 1 hour.
- Carefully remove the custard cups and paper cups from the baskets, and gently peel away the plastic wrap. Store in an airtight container in the refrigerator until ready to serve.
- Gently fold the strawberry preserves and orange liqueur into the whipped cream.
- Place the chocolate baskets on plates; spoon the cream mixture into the cups. Arrange the strawberries over the cream mixture. Garnish with mint and strawberry fans if desired; serve immediately.
Goes well with
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