– 2 cups semisweet chocolate chips
– 1 tablespoon unflavored gelatin powder
– 1/4 cup cold water
– 1/2 cup boiling water
– 1/4 cup organic sugar
– 2 cups fresh strawberries
– 1 cup heavy whipping cream whisk for 3 minutes on high speed
Now, pour the gelatin mixture into a blender, add 1 1/2 cup of strawberries, blend until smooth. Strain the mixture into another bowl, refrigerate until thickened.
To make chocolate cups, bowl water on a medium/low heat in a small sauce pan, place glass bowl on top and add 2 cups of chocolate chips into the glass bowl. Stir continuously until everything melts.
Using the back of a butter knife, spread the chocolate evenly inside 10 – 12 foil muffin liners. Refrigerate for about 30 minutes or until firm. The chocolate cups are ready to be used.