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Berry & Cream Chocolate Cups Recipe

Berry & Cream Chocolate Cups Recipe

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
TOTAL TIME: Prep: 50 min. + chilling YIELD:12 servings


  • 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


  • 1. 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.
  • 2. In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside.
  • 3. 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.
  • 4. 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.
  • 5. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.