Chocolate Berry Cups Food

BERRY & CREAM CHOCOLATE CUPS

Steps:

• 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 pastry cream and strawberries. Chill until serving.

CHOCOLATE BERRY CUPS

Steps:

• Heat the cream in a saucepan until just coming to the boil. Remove from the heat, add in the chocolate pieces, then stir until melted.
• Tip sugar and most of the fruit into the pan and mix gently. Spoon into 4 glasses or cups, top with remaining fruit, then chill in the fridge until needed.

CHOCOLATE-BERRY DESSERT CUPS

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping.
• Spoon 1/3 of the pudding mixture evenly into 8 dessert dishes; top with cake cubes and remaining pudding mixture.
• Refrigerate several hours or until set. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover desserts in refrigerator.

CHOCOLATE AND BERRY CUPS

Steps:

• Melt the dark chocolate in a double boiler, over medium heat. Remove from the heat and cool slightly.
• Place 12 small paper muffin cups on a tray. Pour 1 tbsp of chocolate into each. Refrigerate for about 30 minutes to harden.
• When solid, top each cup with 1 heaping tbsp of Berry Nut Butter. Divide the remaining chocolate among the cups. Refrigerate for about 30 minutes or until solid. Keep refrigerated for up to 1 week or freeze up to 3 months.

WINTER BERRY & WHITE CHOCOLATE POTS

Steps:

• For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
• For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
• Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
• When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.

WHITE CHOCOLATE BERRY CUPS

Steps:

• Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner.
• Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted).
• Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries.
• Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate.
• Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size).
• Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.

CHOCOLATE BERRY PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.

CHOCOLATE CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
• Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.