Chocolate Cups With Crème Fraîche And Strawberries Recipes

CHOCOLATE STRAWBERRY CUPS

Chocolate Strawberry Cups image

Provided by Giada De Laurentiis

Categories dessert

Time 1h5m

Yield 12 cups

Number Of Ingredients 5

Ingredients

5 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon pure vanilla extract
4 strawberries, diced

Steps:

Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.

CHOCOLATE POTS DE CRèME WITH CRèME FRAîCHE

Chocolate Pots de Crème with Crème Fraîche image

An easy and decadent chocolate dessert that can be made ahead of time!

Provided by Marilena Leavitt

Categories Chocolate Dessert

Time 45m

Yield 6-8

Number Of Ingredients 10

Ingredients

1½ cups heavy cream
½ cup whole milk
4 oz. bittersweet chocolate (60% cacao), finely chopped
1 oz. unsweetened chocolate, finely chopped
2 tsp. instant espresso powder (see note, below)
4 large egg yolks
3-4 TBSP. sugar
⅛ tsp. salt
--- --- crème fraîche or regular whipped cream
--- --- shaved dark chocolate, for decoration

Steps:

Preheat oven to 300°F. In a heavy saucepan, bring the cream and the milk to a boil. Remove from heat; whisk in the chopped chocolate and the espresso powder and mix until smooth.
In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, slowly pour the hot chocolate into the yolk mixture to temper. Next, strain the mixture through a very fine sieve into a large capacity measuring cup or bowl (at least 4 cups. Straining removes any bits of possibly curdled or cooked egg so your custard is smooth and silky.)
Divide the mixture among several 2 oz. espresso cups, ovenproof glass mini-cups, or, 4 oz. small ramekins. Set the filled cups in a roasting pan that has been positioned on the center rack of oven. Add hot tap water to the pan until it comes halfway up the sides of the cups. Cover the pan with foil, then pierce a few holes in foil with a fork, so the steam can escape.
Bake until the edges are lightly set (lifting foil to check), but the center is still giggly-it will set completely as it cools, about 30 to 35 minutes, depending on the size of the mini cups or ramekins.
Transfer the cups to a wire rack to cool completely. Refrigerate for at least 2 hours before serving. Top with crème fraîche or whipped cream. Add a few chocolate shavings and serve.

CHOCOLATE CUPS WITH CRèME FRAîCHE AND STRAWBERRIES

Chocolate Cups with Crème Fraîche and Strawberries image

Serve up Chocolate Cups with Crème Fraîche and Strawberries at your next get-together. These simple treats taste as good as they look!

Provided by My Food and Family

Categories Recipes

Time 2h45m

Yield 16 servings

Number Of Ingredients 6

Ingredients

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup powdered sugar
1/2 cup crème fraîche
1/4 cup sliced almonds, toasted
16 small strawberries

Steps:

Microwave chocolate as directed on package. Place 16 miniature paper cupcake liners in shallow pan or in mini muffin pan cups. Fill evenly with chocolate; use back of spoon or pastry brush to spread chocolate up sides of liners.
Refrigerate 30 min. or until chocolate is firm. Peel paper liners off chocolate cups.
Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in crème fraîche until blended. Spoon into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag; use to fill chocolate cups.
Sprinkle with nuts; top with strawberries.

Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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