Strawberry Cream Cups

Inspired by the brief whiff of spring wafting around yesterday, I attempted to capture a classic summer treat, strawberries and cream, to cheer up what will surely be a fairly miserable March, if past years are anything to go by.

This sweet is a three part concoction: a dark chocolate cup, filled with white chocolate ganache, and topped with a syrupy sweet strawberry. It's rich, delicious and just a little sickly.

Step 1 Setting Up

To begin, gather your ingredients

For the chocolate cups:
 ~ About 150g Dark chocolate
 ~12 silicon mini muffin cases, or paper cases triple stacked for stability

For the ganache filling:
 ~ 150g White chocolate
 ~ 150ml Double cream

For the strawberries:
 ~ 150g Strawberries
 ~ 180g Sugar
 ~ 30g Liquid glucose
 ~ 2tbsp Water
 ~ 3 tbsp Lemon juice
 ~ 1 tbsp Pimms

In terms of cooking equipment, I often forget some people's lives don't actually revolve around baking and acquiring all the necessary equipment, but I think this is most of what I used: microwave, hob, saucepan, a mutitude of bowl and spoons, seive, knife, chopping board, small paint brush, silcon mini muffin cases, scales, meauring jug, measuring spoons.

That's about it, now we can get to the fun part.

Comments

[samtulana]

I enjoy healthy and tasty food! I have a site samtulana.ru there are many recipes for a healthy and sweet food, but it is in Russian. Thank you...

[rustim]

Looks yummy! I can't wait to try it. I currently do it a little differently... I use bittersweet chocolate and love using the silicone mini muffin cups for the mold. I found that plastic cup molds are too fragile. I never tried paper. Anyway, I just mix up some mashed strawberries with whipped double cream (add only a wee bit of iceing sugar to the cream while whipping), spoon it into the cups and top with a small piece of strawberry. It's dressy, but messy. Eat with caution. It's very popular with my family and friends. My diabetic friends love them. I've even sold them at a farmers market. They doen't keep well ~ they aren't as pretty on day two, but still very tasty. I also use mashed banana topped with a salted macadamia nut or peanut butter with a salted peanut. The salt goes very well with the sweet of the fruit/whip cream and the bittersweet chocolate.

[kdom22]

Silly question, but...what is "double cream"? Is it similar to yogurt?

[cluracon]

No, it's a high fat cream, good for whipping. Are you in the U.S? I think it's called heavy cream over there.

[kdom22]

OK! It's "heavy" or "whipping" here...for anyone else who had the same silly question. Though I'm having a hard time wrapping my mind around that...adding the melted chocolate to the cream? Is the cream supposed to be warm? Or does it heat sufficiently when you add the chocolate?

[cluracon]

Well, you're basically making a ganache, the same thing truffles are made of. The traditional way is to chop the chocolate finely, add hot cream, and the heat of the cream will melt the chocolate while you mix it. The short cut is to swap it around, so you melt the chocolate and then stir in the cream. The cream doesn't have to be warm for this, mine is usually straight out of the fridge. As long is it looks smooth and glossy when fully mixed together. you're doing fine.

[yota]

Those strawberries look wonderful! Very cool recipe; I can't wait to try it!

[scoochmaroo]

Please send to Sarah James, 82 Second Street. . . :)
Wow, these look AMAZING