Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 1 Envelope unflavored gelatin -- (1/4 ounce)

  4. 6 Tablespoons strawberry liquer

  5. 3 egg yolks

  6. 1 Cup whipping cream

  7. 1 Tablespoon Triple Sec or Cointreau

  8. 1 Pint strawberries -- washed & hulled

  9. 1 1/2 Cups sifted powdered sugar

Instructions Jump to Ingredients ↑

  1. Sprinkle gelatin over 1/4 cup strawberry liqueur. Heat over low heat untilgelatin is dissolved. Stir in remaining 2 tablespoons liqueur; set aside.

  2. Beat egg yolks until lemon-colored and thick. Beat in gelatin mixture andpowdered sugar; set aside. Whip cream until stiff. Fold in Triple Sec andeggyolk mixture until smooth and just blended. Place a whole strawberry inbottom of each chilled chocolate cup. Spoon in cream filling. Garnish withstrawberries and mint leaves. Chill until ready to serve.

  3. pound chocolate wafers12 foil muffin baking linersOn High setting, melt chocolate 1/2 pound at a time in the microwave. Stirevery 30 seconds until melted. Spoon about 2 tablespoons of melted chocolateinto foil liner. Swirl around to coat entire surface of liner. Repeatprocessuntil all the cups are made. Chill until firm, about 10 minutes.Carefullyremove foil liners from chocolate cups. Chill cups until ready to fill.

  4. NOTE: Chocolate may also melted on top of a double boiler.

  5. *1 package (12 oz.) semi-sweet chocolate pieces, 1-1/2 oz. paraffin and 1tablespoon butter or margarine may be substituted for the chocolate wafers.


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