Fall in love, again… with these bitter sweet chocolate cups filled with strawberry whipped cream.
The tried and true combination of strawberries and chocolate is a valentine day classic. We’re stepping up our romance game with these cute and tasty chocolate cups filled with strawberry whipped cream. It’s as simple as melting chocolate and whipping cream. The freshly made strawberry purée combined with rich heavy cream, make a light and fluffy delightfully fruity whipped cream filling. Make perfectly handcrafted chocolate shells to hold all that goodness. Together, we’re making these tasty little treats for your romantic evening with your beloved, or your self-care day of spa treatments and pampering.
Cooking Tips and Substitutions
These treats don’t take long to assemble. You only need to think ahead and freeze ice cubes before you get started. I used a tray that creates half-pill shapes. You can use any shape tray you would like: large cubes, heart shapes, spheres. Be sure to add a toothpick to each cube before freezing. This will make it a lot easier to dip the ice cube into the melted chocolate.
We used fresh strawberries because they happened to be on sale. You may also use frozen strawberries that have been thawed out.
Semisweet chocolate chips
You can change up the chocolate chips you use for milk chocolate or dark chocolate. We like using bittersweet chips
Milk Free Option
If you’re sensitive to lactose or vegan, you can replace the chocolate chips for dark chocolate and whipped cream for coconut cream.
For the coconut
Chocolate Cups with Strawberry Whipped Cream
- 2/3 cups semisweet chocolate chips
- 1 teaspoon coconut oil
- 1/2 cup heavy whipping cream
- 2 large strawberries
- 1 tablespoon granulated sugar
- 2 small strawberries
- Fill an ice cube tray with water and dip in a toothpick into each slot. Freeze until solid cubes form, I left it overnight.
- Add a medium glass bowl and whisk attachment in the fridge for at least an hour or overnight. The cold bowl and whisk will help the whipped cream set better.
- Mash strawberries with sugar until you get a fine purée with only small chunks of strawberry in it. You can use a blender, food processor, motor and pestle, or electric mixer to achieve this.
- Add heavy whipping cream and purée to a chilled bowl and whisk on high speed until stiff peaks form. When you lift the whisk off the bowl, the whipped cream should stay firmly on the whisk. If you’re confident in the whip, you should also be able to turn the bowl over without it falling out. Check the whisk method first though.
- Transfer whipped cream into a piping bag or zip top bag and leave in the fridge while you make the chocolate cups.
- Melt the chocolate chips in a heat safe glass bowl using the double boiler method or in the microwave. If you use the microwave, remove and stir every 20-30 seconds to avoid burning the chocolate.*
- While the chocolate is hot, add coconut oil and stir to get a thinner consistency. If you prefer the shell to be thicker you can avoid this, but you may end up needing more chocolate chips. Transfer chocolate chips to a smaller container.
- Remove the ice cube tray from the freezer and dip them into the chocolate until it reaches the rim of the cube, then set it down on a piece of parchment paper. Continue this until all your ice cubes have been coated.
- When the ice melts, you can remove pop them right out of the chocolate and you’ll have a perfect little chocolate cup.**
- Pour out excess water from cups. If the outside of the shell is melting in your hands, cool down your finger tips with one of the melting ice cubes before handling.
- Cut the corner of a the piping bag with the whipped cream and squeeze out dollops of cream into each chocolate cup. Top with sliced strawberries (I sliced them into wedges) and drizzle with leftover melted chocolate.