Fresh Strawberries And Blueberries In Chocolate Cups Recipes

Steps:

• Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.
• Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.

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:

• MAKE CUSTARD:.
• Scald the milk in a heavy pot.
• Mix the sugar and flour together, and place in the top of a double boiler over hot water.
• Whisk in the scalded milk, then quickly whisk in the egg yolks.
• Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon.
• Remove from the heat, and whisk in the butter and vanilla.
• Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top.
• Refrigerate until cool.
• PREPARE BERRIES:.
• Reserve a few whole berries to decorate the top.
• Place the rest of the raspberries and blueberries in a bowl.
• Slice the strawberries, and add them to the bowl.
• Add the sugar and the 2 tablespoons sherry or orange juice.
• Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out.
• ASSEMBLE TRIFLE:.
• Whip 2/3 cup whipping cream and mix into custard.
• Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl.
• Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries.
• Spoon half the custard mixture into the center of the bowl.
• Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard.
• Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish).
• Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice.
• Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle.

Steps:

• Puree strawberries in blender or foodprocessor.
• Add sugar, kirshc and lemon juice then process to mix.
• Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
• Spoon cantaloupe and blueberries into 4 stemmed glasses.
• Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.

Steps:

• Prepare the pudding using 1 1/4 cups of the milk.
• With a rubber spatula, fold in the whipped topping.
• Spoon the cream filling into the chocolate cups.
• Add equal amounts of berries to each cup.
• Sprinkle with cocoa powder.