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1
Sprinkle some icing sugar over the strawberries and set aside for 30 mins.
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2
Over low heat melt the chocolate, but do not let it boil.
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3
Cool to room temperature.
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4
Cut some plastic wrap or butter paper into small 12.
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5
5 cm squares.
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6
I am planning to make 3.
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7
Apply the chocolate paste in a fairly thickish layer over them and keep in small bowls with the chocolate side up.
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8
Refrigerate till set (around 30 mins) Meanwhile make the sabayon: Place the eggs, egg yolks and sugar over hot water and whisk till the sugar dissolves.
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9
Whisk till the mixture is hot and creamy but do not allow to boil.
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10
It should look inreased in size too.
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11
Soak the gelatine in a little water (1 tblsp+) and dissolve by heating a little.
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12
Stir in the liqueur.
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13
Once everything has cooled fold the gelatine and liqueur mixture into the egg mixture and whisk for a minute more.
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14
Then add the whipped cream and refrigertate till cool (do no let it set though).
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15
Remove the chocolate bowls from the fridge and peel the chocolate carefully from the plastic/ paper.
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16
It should form a curly cup like shape.
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17
Place this in a tray and then fill with the cooled sayabon Divide the strawberries into 2-3 portions.
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18
(depending on how many cups you get from the chocolate) Place each portion into a cup (piled high) Set them in individual plates.
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19
Sprinkle the remaining icing sugar over them and garnish with a mint leaf.
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20
Note: YOu can make Vanilla ice cream and serve them in these cups too for a different dessert.
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21
Or even a combo of a scoop or vanilla and one of chocolate and drizzle with chocolate sauce.
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22
YOu can even serve walnut brownies at the side to make this unimaginably sinful.
