Spray entire inside of patty pans with cooking oil spray.
Melt chocolate in a microwave proof bowl using 20 second bursts in microwave and stirring between each burst until chocolate is melted.
Spoon two teaspoons of melted chocolate into each patty pan. Spread the melted chocolate over the entire inside of the patty pan by angling the patty pan from side to side and by using a small pastry brush. Don't worry if there are a few places where the chocolate isn't as thick as we'll add a second coat or chocolate.
Place into fridge for at least half an hour to set hard.
Re-melt remaining chocolate. Using pastry brush, add another coat to the patty pans, mostly the sides where the chocolate is likely thinnest.
Place into fridge again for at least half an hour to set hard.
Meanwhile, beat cream cheese and icing sugar together on high for 2-3 minutes.
Add strawberry essence and pink colouring and stir to combine.
Wash and dry berries and then cut into small pieces.
Take chocolate cups from the fridge and spoon or pipe the cream cheese mix into the cups.
Decorate with berry pieces.
Place into fridge until it's time to serve the choc berry cups.