INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CHOCOLATE CUPS
Step 1
Line a mini muffin pan with 18 silicone or parchment liners.
Step 2
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
Step 3
Place about 1 teaspoon of the melted chocolate into a liner and use the back of the spoon to coat the bottom and sides evenly. Repeat with the remaining liners. You should have some chocolate remaining.
Step 4
Place the muffin pan in the freezer for 20 minutes. Then remove and use the remaining chocolate to coat any thin spots.
FILLING
Step 1
In a blender or food processor, blend the berries until smooth. Add the cream cheese, sweetener and vanilla extract and blend until smooth, scraping the sides with a rubber spatula as needed.
Step 2
If the mixture is too thick to spoon into the cups, add a little cream, 1 tablespoon at a time, until the desired consistency is achieved. It should be thinner than frosting but thicker than a smoothie. (It will firm up in the fridge a bit).
Step 3
Divide evenly among the chocolate cups and refrigerate again at least 1 hour. Top with half a strawberry before serving.
Makes 18
