Strawberry chocolate ménage à trois
Serves 2
½ cup chocolate chips or dipping chocolate
½ tsp shortening
cupcake liners
8 oz Cool whip, thawed
½ cup milk
1 pkg instant pudding (your favorite flavor)
1/8 tsp strawberry extract
4 large strawberries
sugar, optional
To make chocolate cups, place chocolate chips (or dipping chocolate) and shortening in a small, microwave-safe bowl. Microwave on high for about 30 seconds. Stir. Microwave at additional 10-second intervals, stirring after each interval, until chocolate is melted. Allow to cool for about 3 minutes.
Place a paper or silicone muffin cup liner in a standard sized muffin pan. Using a dry, small pastry brush, paint muffin cups liners with melted chocolate, making sure to coat sides generously. Chill until firm. Remove from the refrigerator and place on the counter for about 10 minutes. Paint a second layer on. Refrigerate until firm.
Once firm, carefully remove the paper liners from the chocolate and put chocolate cup on a plate. I find that it works better to pull smaller pieces of paper off rather than larger pieces. Otherwise the chocolate cups may break. From this point, do not handle the chocolate cup with your hands as they will melt.
NOTE: If you do not want to temper the chocolate, use the dipping chocolate such as Wilton Melts.
Mix together milk, pudding and strawberry extract until no lumps remain. Fold in cool whip.
Wash and dry strawberries. Slice 2 strawberries. If they are not sweet, sprinkle a little sugar on them.
Spoon or pipe filling in the chocolate cups. Place sliced strawberries on the filling. Top with additional filling.
To garnish, use the remaining strawberries, making sure to leave the top on. Cut small slits into the strawberry in order to make a fan. Fan a strawberry on top of each dessert. Chill until ready to serve.
Optionally, drizzle additional chocolate on top of the strawberry.
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