Chocolate Cups with Cream and Berries
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.Advertisement
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.