Chocolate Berry Cups

5 from 3 votes

Chocolate, fresh berries and flavoured cream cheese in an easy-to-eat cup.

Prep Time20

Setting time30

Total Time50

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 125kcal

150 grams chocolate, milk or dark
175 grams cream cheese
3 tablespoons icing sugar
½ cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
3 drops strawberry essence
3 drops pink food colouring

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.

Tips:

You could use full size patty pans and make 6 choc berry cups.
Handle chocolate cups as little as possible to avoid the warmth of your hands melting the chocolate and ruining the shape of the cups.
Choc Berry Cups will last 2-3 days in the fridge, though it's best to chop berries and decorate on the day you plan to serve them.