Chocolate Cups with Whipped Cream & Berries

Tools Used: Perforated Baking Sheet, Your Favorite Tray (Deep Heart, Triangle, Mini Loaf, or Classic Muffin are great options), Mini Round Mold, Pastry Brush, Pastry Bag & Tip, Pastry Bag Stand

Ingredients

• 1 cup chocolate chips, dark or semi-sweet

• 1 cups heavy whipping cream

• 1/4 cup powdered sugar

• 1 tsp vanilla

• Assorted berries

• Mint leaves, optional

  Directions

• Place your favorite tray on the Perforated Baking Sheet.

• Melt chocolate chips in Mini Round Mold in the microwave at 50% power in 30 second increments until melted. Make sure to stir the chocolate until smooth.

• Brush each well in the tray with a thick coat of chocolate with the pastry brush, making sure to cover all areas.

• Place in the freezer until set. Remove the tray from freezer, and carefully remove by peeling away the mold.

• Combine cream, powdered sugar and vanilla with an electric mixer. Mix on medium-low speed until just foamy. Then, turn the mixer speed up to medium-high, and continue to mix until it forms medium to stiff peaks. Make sure not to overbeat because it will become lumpy and butter-like. Use immediately or cover tightly and refrigerate the whipped cream for up to 24 hours. Put the whipped cream into the pastry bag with the large star tip. Pipe the whipped cream into the chocolate shells.

  
  * These chocolate cups are so elegant and very simple to make. They look like they could be served at a fancy restaurant. The chocolate cups would be perfect to serve at a brunch, bridal shower, a nice dinner, or celebrating anything! You can double the recipe for the chocolate, but it is best to do one cup of melted chocolate at a time because it becomes thicker as it cools.