Chocolate And Berry Cups Recipes

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.

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.

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.

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.