Strawberries Filled Chocolate Cups

Something simple for a change It’s up to you to decide if you’re gonna keep these cuties, in a fridge or freezer as depending on that they will act as cream or ice cream cups.

To make chocolate cups: Melt dark chocolate in a double boiler. Using a painting brush spread layer of chocolate over the inside of a small paper cup. Place in the freezer. Repeat. While spreading the second layer, your cup might collapse due to the weight of chocolate. To prevent this, if you are using cups size of a mini cupcake pan, put your cups in it and if you are using even smaller cups, as I did :), buy a bunch of stacks of cups and don’t take a single cup from the stack until you are done with both layers. When your cups are cooled and chocolate settled, remove paper cup. Now, here is another trick, on a hot weather, this thin chocolate might melt under your fingers, so use tweezers and be very patient! I made these before in winter and had no problems with either collapsing or melting.

Strawberry Cream

250 g strawberries
250 ml heavy cream
5 Tbsp powdered sugar

Puree strawberries in a blender. Beat heavy cream. Add strawberry puree and sugar and mix just until it is nicely incorporated. I have added 5 tablespoons of sugar, but you do this to your taste. Start with one tablespoon, than taste, continue adding it until you’re satisfied.

Fill your cups with strawberry cream, sprinkle with some edible glitter (kisses Minja!) and put in a fridge or freezer. Enjoy!

Note: The first photo in the post is my entry to the CLICK: April 2009 (Spring/Autumn).

Edit: Yay! The photo got the HOST PICK award! Thank you Jai and Bee and all of you who voted!