Berry & Cream Chocolate Cups

By carvalhohm

Ingredients

• 1 package (12 ounces) dark chocolate chips
• 2 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1-1/2 cups milk
• 2 egg yolks, lightly beaten
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups thinly sliced fresh strawberries

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over bottoms and up sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm.

In small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside.

In 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 heat. Stir small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to gentle boil; cook and stir for 2 minutes. Remove from 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. Yield: 1 dozen.

Nutritional Facts 1 piece equals 249 calories