Mini Chocolate Cups With Strawberry and Cream Filling


Cooking chocolate, grated  –  1 cup
Strawberries   – 12 medium
Fresh cream   –   1 cup
Powdered sugar   –   1/3 cup
Whipping powder – ½ cup
Cold milk – ¼ cup or less

Muffin paper cups   6-8
 1 thick painting brush


          Melt chocolate either in a microwave or in a double boiler method. Whisk it well. Pour the melted chocolate inside each cup and coat the inside of the cups entirely with the painting brush. Keep the cups in the refrigerator to set.  Prepare whipping cream and keep aside. Whip fresh cream with powdered sugar till it stands in soft peaks. Since fresh cream is not too thick in texture, I added some whipped cream to get the desired peaks. Quarter two strawberries and set aside. Chop the rest and place them in a bowl. Add the fresh cream mixture and mix well. Take the cups out of the refrigerator and peal the paper cases away from the chocolate carefully. If the chocolate coat is too thin, the chocolates might break while peeling the cases. Fill up the chocolate cups with the strawberry cream. Top with some of the remaining whipped cream. Place a slice of strawberry on top and serve immediately.

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