These little yummy little chocolate cups are an easy – but very fancy treat!
They are just sweet enough to compliment fruit, but could also hold some decadent chocolate mousse or rich creamy ice cream.
Dagmar whipped these up in just a few minutes – then put the dough in the fridge until she needed it.
The possibilities for fillings are endless – especially for Valentine’s Day! You could try whipped cream and strawberries, or a medley of berries with a drizzle of chocolate on top.
Chocolate Fruit Cups
2/3 cup (10 2/3 tablespoons) cold butter, cut in pieces
1/3 cup dark brown sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cup flour
1 egg white
Combine the butter, brown sugar and cocoa over low heat. When the butter is melted, remove from the heat. Slowly sift the flour and cocoa over the butter mixture.
Stir. Add just enough egg white to bind the mixture.
Gather into a ball, wrap in waxed paper and refrigerate for at least 30 minutes.
Grease 8 – 3 inch tartlet pans (we used muffin tins). Roll the dough out between two pieces of waxed paper. Cut out 8 rounds using a 4-inch round cookie cutter (we used one with a fluted edge to make them extra fancy!)
Put the dough in the tarlet pans and prick the bottoms.
Refrigerate for 15 minutes while you preheat the oven to 350 degrees.
Bake until firm, 20-25 minutes.
Cool, then remove from the pans.
Fill with whipped cream, or ice cream, or fruit!
We used a cream cheese and Cool Whip combination and topped with fruit.