If you are looking for a deliciously luxurious treat for the tastebuds, try these mouthwatering Strawberry and Mascarpone Chocolate Cups. You will love them!
This recipe makes 15.
1 box Callebaut Chocolate Minicups from the Chocolate Trading Company
150g icing sugar
1tsp vanilla extract
For strawberry coulis:
100g strawberries – hulled and cut into quarters
2tbsp caster sugar
Squeeze of lemon
Beat mascarpone with a wooden spoon until softened a little. Add the vanilla and icing sugar, mixing in well until completely combined.
Pipe the mixture into each cup. Refrigerate while making the coulis.
To make the coulis, place the strawberries, water and sugar into a pan. Heat over a medium high heat, mashing the strawberries with the back of a fork or a masher.
Once gently bubbling stir in the lemon juice, reduce the heat and allow to simmer for 8-10 minutes, stirring all the while.
Remove from heat and allow to cool.
Once the strawberry coulis has cooled, remove the mascarpone cups from the fridge and drizzle a teaspoon or so of coulis mixture over each.
The mascarpone cups can then be chilled until it is time for serving.