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Berry & Cream Chocolate Cups

 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


  • 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 McCormick® Pure Vanilla Extract
  • 1-1/2 cups thinly sliced fresh strawberries


  • 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,

2 of 2

Berry & Cream Chocolate Cups (continued)

Directions (continued)

  • stirring occasionally. Refrigerate until chilled.
  • Carefully remove foil liners from chocolate cups. Fill cups with
  • pastry cream and strawberries. Chill until serving. Yield: 1 dozen.
Nutritional 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.