Chocolate Cups with Cream and Berries
These bite-size desserts satisfy sugar cravings without any of the heaviness normally associated with chocolate. To make the shells, paint melted chocolate inside paper candy cups. Once set, peel the paper away. Spoon or pipe a mixture of whipped cream and creme fraiche into each cup, top with a berry of your choice, and serve.
- Yield: Makes 60
Photography: Johnny Miller
Source: Martha Stewart Weddings, Summer 2010
- 1 pound good-quality bittersweet chocolate, such as Valrhona Noir (61%), chopped
- 2 cups heavy cream
- 1/2 cup creme fraiche
- 16 to 24 ounces fresh berries (raspberries, blackberries, strawberries, or blueberries)
Melt chocolate in a small bowl over a pan of simmering water. Remove from heat. Using a small paintbrush, coat bottom and sides of 1-inch paper candy cups. Set on a tray; refrigerate until hardened, about 15 minutes. Meanwhile, set bowl in the pan of water (don't turn the heat on) to keep warm.
Remove the cups from the refrigerator; brush on a second coat. Refrigerate again until set, 30 minutes longer; store up to 3 days.
Just before serving, gently peel wrappers from chocolate, and discard. Whisk cream and creme fraiche in a cold mixer bowl until medium-stiff peaks form. Place in a piping bag fitted with a 1/4-inch round tip. Pipe into the cups, and top with berries.