Berry & Cream Chocolate Cups

1. 1

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

2. 2

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

3. 3

   In a 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.

4. 4

   Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled.

5. 5

   Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.