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Berry & Cream Chocolate Cups

These cute chocolate cups are fun and easy to make ahead of time. They're yummy heaped with cool pastry cream filling—or you can spoon in ice cream or mousse. —Amy Blom, Marietta, Georgia
  • Total Time
    Prep: 50 min. + chilling
  • Makes
    1 dozen

Ingredients

  • 1 package (12 ounces) dark chocolate chips
  • 2 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/2 cups whole milk
  • 2 large egg yolks, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups thinly sliced fresh strawberries

Directions

  • In a microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over the bottoms and up the sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm.
  • In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside.
  • In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled.
  • Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.
Nutrition Facts
1 each: 249 calories, 15g fat (9g saturated fat), 49mg cholesterol, 31mg sodium, 27g carbohydrate (22g sugars, 0 fiber), 4g protein.

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