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Berry & Cream Chocolate Cups

These cute chocolate cups are fun and easy to make ahead of time. They're yummy heaped with cool pastry cream filling-or you can spoon in ice cream or mousse. —Amy Blom, Marietta, GA

12 ServingsPrep: 50 min. + chilling

Ingredients

1 package (12 ounces) dark chocolate chips
2 ounces cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups milk
2 egg yolks, lightly beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups thinly sliced fresh strawberries

Directions

In a microwave, melt chocolate chips; stir until smooth. Spread
melted chocolate over the bottoms and up the sides of 12 foil muffin
cup liners. Refrigerate for 25 minutes or until firm.
In a small bowl, beat cream cheese until fluffy; beat in sour cream
until smooth. Set aside.
In a small saucepan, combine sugar and cornstarch. Stir in milk until
smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg
yolks; return all to the pan, stirring constantly. Bring to a gentle
boil; cook and stir for 2 minutes. Remove from the heat; stir in
vanilla and reserved sour cream mixture. Cool to room temperature,
stirring occasionally. Refrigerate until chilled.
Carefully remove foil liners from chocolate cups. Fill cups with

2 of 2

Berry & Cream Chocolate Cups (continued)

Directions (continued)

pastry cream and strawberries. Chill until serving. Yield: 1 dozen.

Nutrition Facts: 1 piece equals 249 calories, 15 g fat (9 g saturated fat), 49 mg cholesterol, 31 mg sodium, 27 g carbohydrate, trace fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.