If you want an easy, but elegant dessert for any occasion, I have the perfect thing. These Chocolate Chip-Strawberry Cups will do the trick!
I want to start by saying that I can’t take credit for these. Just over a year ago, we stayed in Ottawa with our cousins Jen and Josh, and that time, Jen made them with brownies. You can read about them in this post.
With Jen’s permission, I’m writing about these delicious morsels because they are too good not to share. Quick and fancy, you can’t go wrong, especially when entertaining (and I’m making them tonight as we entertain guests in our pallet backyard – to read more about that, make sure to read this post and this post – I can’t help it, I’m so proud!)
You CAN make these from scratch. If you like making chocolate chip cookies from scratch, it won’t require much more effort, just consider making the dough to be an extra step. But, I think entertaining should look fancy while not requiring a lot of extra work, so I went with Pillsbury on this.
I have tried the chocolate chunk version, and I don’t recommend using that. The chunks are delicious, don’t get me wrong, but they can be quite awkward when forming the cups. If this doesn’t bother you, by all means, go with chocolate chunk dough, I just found chocolate chip dough to be easier to work with.
Start with preheating your oven, according to package directions, and spray a muffin tin with non-stick spray. Here’s where you have options. You can choose between a regular muffin pan or a mini-muffin pan. I choose the mini-muffin pan because it makes these bite-size, and I can get more out of them. Also, you don’t have to fill up the entire pan, you can bake as many as you like. Sort of on-demand! I usually figure on 2 per person, with a couple of extras, just in case.
Take about a teaspoon of dough, and roll it into a ball between your hands. Drop into the muffin pan. Using your thumbs, spread the dough up the sides of the cup portion of the muffin tin. By doing this, you can gauge if you need a little more, or a little less, dough.
Continue doing this until you have the desired number of cups filled with dough and bake according to package instructions.
While the cups are baking, wash several strawberries and dice them. Refrigerate until ready to use.
When the cups come out of the oven, you may notice that they’ve filled in a little while baking. Use the handle end of a wooden spoon to hollow out the middles again, and let cool.
When the cups are cooled, pop them out onto a serving platter, and spoon diced strawberries into each one, filling to the top of each cup, and then a little more, to make the cups look really full.
Once this is done, you’re ready for the chocolate drizzle. Everything is truly better with chocolate drizzle!
The amount of chocolate you’ll need to melt will depend on the number of cups you’re making.
Start with maybe half a cup of chocolate chips (your choice of milk, dark, etc), and go from there. Melt in thirty-second intervals in the microwave until smooth and creamy (stir between each interval and gauge how much more time you might need – always use less time than you think it will need because once the chocolate burns, it’s garbage!)
Drizzle the melted chocolate from a spoon over each cup. If you have extra chocolate, I’m sure it won’t be difficult to find someone to take it off your hands. (Hello, can I help you with that?)
To be EXTRA fancy, melt white chocolate separately and drizzle over each cup. Black and white, anyone?
Refrigerate until ready to eat.
These truly look so classy… I just adore these, and now I almost always have strawberries and chocolate chip cookie dough in the fridge.
Don’t feel limited by the fruit, either. Mix it up and add blueberries or raspberries to the mix, if you wish.
Of course, feel free to make this dessert yours by changing things up. I hope your guests enjoy this as much as we have.