• 15 Ratings

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.

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Ingredients

Directions

  • Melt chocolate in a small bowl over a pan of simmeringwater. Remove from heat. Using a small paintbrush,coat bottom and sides of 1-inch paper candycups. Set on a tray; refrigerate until hardened, about 15 minutes. Meanwhile, set bowl in thepan of water (don't turn the heat on) to keep warm.

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  • Remove the cups from the refrigerator; brush on asecond coat. Refrigerate again until set, 30 minuteslonger; store up to 3 days.

  • Just before serving, gently peel wrappers fromchocolate, and discard. Whisk cream and cremefraiche in a cold mixer bowl until medium-stiff peaksform. Place in a piping bag fitted with a 1/4-inch roundtip. Pipe into the cups, and top with berries.

Reviews

15 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1