While these decadent little cups of chocolate, cream, and berry bliss are easy to make, a little time and patience are required to make them a sweet success. The oohs and aahs you’re sure to get from your loved one(s) is worth every minute spent!
- 3/4 cup dark bittersweet chocolate chips
- 3/4 cup milk chocolate chips
- 2 teaspoons Shortening
You will also need paper cupcake liners, cupcake or muffin baking pans, a food-safe paint brush, piping tips, piping bag or plastic bag.
To make dark chocolate cups: Add bittersweet chocolate chips and 1 teaspoon shortening to microwave safe bowl and microwave for 30 seconds at a time, stirring in between, until chips are completely melted. Remove bowl from microwave and use the brush to paint the inside of the cupcake liners with the melted chocolate. Be sure to coat evenly making sure to get inside the liner grooves and other crannies. Try to do this as quickly as possible because the liner tends to sag before too long from the weight of the chocolate.
Place chocolate-painted liner in one of the cupcake pan’s mold. This will help the liner keep the shape. Continue working with the other cups until finished. Hint: If the melted chocolate starts to harden, just microwave for a few seconds, stir, and carry on.
Refrigerate chocolate cups for 20-30 minutes to allow the chocolate to completely harden.
After the chocolate has hardened, carefully peel the paper liner away from the chocolate cup. Place chocolate cups on a plate and return to fridge until ready to fill.
Sweet Whipped Cream Filling:
- 1 cup Heavy cream
- 1/4 cup Confectioner’s sugar
- 1 teaspoon Vanilla extract
When making whipped cream filling it helps to have cooled utensils. Placing a metal bowl, whisk or beaters in the refrigerator for 15 minutes before making the filling will do the trick.
Pour chilled cream into a large bowl. Whip until soft peaks start to form. Add sugar and continue beating until firm peaks form. Using a piping bag or plastic bag with corner snipped off, fill bag with cream and pipe the whipped cream into the chocolate cups. Refrigerate until ready to serve.
Note: If desired, you can reserve a little of the cream to make leaves. Simply add a scant drop of green food colouring to the mixture and mix well to distribute colour evenly. Using a flat tip in a piping bag, spoon in the green cream and pipe on the leaves. Garnish with whole or sliced berries just before serving.
To make milk chocolate filigree decoration: Trace hearts or other designs onto a piece of parchment paper. Place parchment paper on a baking sheet.
Add milk chocolate chips and 1 teaspoon shortening to microwave safe bowl and microwave for 30 seconds at a time, stirring in between, until chips are completely melted. Remove bowl from microwave.
Using a plastic bag, poke a small round tip through one corner. Spoon chocolate into bag and pipe the chocolate onto the parchment paper following the traced designs. Make sure piping is at least 1/4 inch thick to avoid breaking when they are removed from the baking sheet.
Place baking sheet in freezer for at least 15 minutes.
Remove and gently peel the embellishments off the paper and place them on the filled chocolate cups.