Strawberry chocolate cups are similar to peanut butter cups – but without peanut butter. These chocolate hearts are filled with creamy mascarpone strawberry cream. Delicious, simple, easy and great for Valentine’s or birthdays.
ingredients:
- 400 g milk chocolate
- 400 g white chocolate
Strawberry cream
- 170 g frozen strawberries or fresh strawberries
- ½ mug brown sugar
- ½ tbsp cornstarch
- ½ tbsp butter
- 140 ml cold whipping cream
- 1 tbsp icing sugar
- 1 tbsp mascarpone cheese room temp
Strawberry chocolate cups are filled with sweet strawberry-mascarpone cream. They are SO GOOD. The best part is that you can use whatever chocolate you prefer. Also, feel free to decorate them the way you like. With chopped almonds, golden dust, candies, or whatever you like.
HOW TO MAKE STRAWBERRY CHOCOLATE CUPS:
Melt both chocolates in separate bowls. Let them cool to room temperature but make sure they’re both runny.
Cook strawberries and brown sugar in a pan with butter. Cook until the strawberries are soft and easy to press down with a fork (10 minutes). In the end, add the cornstarch and cook for another 1 minute while stirring them. Set them aside to cool completely.
In another bowl cream the mascarpone with icing sugar and whipping cream. Do not overmix, just until it’s thick enough. If you are not sure if you can make it – whip the whipping cream. Then cream the mascarpone with icing sugar until creamy. Add whipped cream to the creamed mascarpone and fold in with a rubber spatula. In the end, add strawberry puree. Give it a good stir.
Pour some chocolate into a heart-shaped muffin pan. Put in the fridge until the chocolate is kinda cold and thick. Add strawberry cream and pour the chocolate over. Keep in the fridge until cold.
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Strawberry Chocolate Cups
Ingredients
- 400 g milk chocolate
- 400 g white chocolate
Strawberry cream
- 170 g frozen strawberries or fresh strawberries
- ½ mug brown sugar
- ½ tbsp cornstarch
- ½ tbsp butter
- 140 ml cold whipping cream
- 1 tbsp icing sugar
- 1 tbsp mascarpone cheese room temp
Instructions
- Melt both chocolates in separate bowls. Let them cool to room temperature but make sure they're both runny.
- Cook strawberries and brown sugar in a pan with butter. Cook until the strawberries are soft and easy to press down with a fork (10 minutes). In the end, add the cornstarch and cook for another 1 minute while stirring them. Set them aside to cool completely.
- In another bowl cream the mascarpone with icing sugar and whipping cream. Do not overmix, just until it's thick enough. If you are not sure if you can make it – whip the whipping cream. Then cream the mascarpone with icing sugar until creamy. Add whipped cream to the creamed mascarpone and fold in with a rubber spatula. In the end, add strawberry puree. Give it a good stir.
- Pour some chocolate into a heart-shaped muffin pan. Put in the fridge until the chocolate is kinda cold and thick. Add strawberry cream and pour the chocolate over. Keep in the fridge until cold.
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