Chocolate Cups with Cream and Berries ..

These bite-size desserts satisfy sugar cravings without any of the heaviness normally associated with chocolate. To make the shells, paint melted chocolate inside paper candy cups. Once set, peel the paper away. Or simply buy premade cups; try Belgian Victoria chocolate dessert cups, $59.99 for 70, sephra.com. Spoon or pipe a mixture of whipped cream and creme fraiche into each cup, top with a berry of your choice, and serve.

Ingredients

Makes 60

1 pound good-quality bittersweet chocolate, such as Valrhona Noir (61%; chocosphere.com), chopped

• 2 cups heavy cream
• 1/2 cup creme fraiche
• 16 to 24 ounces fresh berries (raspberries, blackberries, strawberries, or blueberries)

Directions

1. Melt chocolate in a small bowl over a pan of simmering
   water. Remove from heat. Using a small paintbrush,
   coat bottom and sides of 1-inch paper candy
   cups (wilton.com). Set on a tray; refrigerate until hardened, about 15 minutes. Meanwhile, set bowl in the
   pan of water (don't turn the heat on) to keep warm.
2. Remove the cups from the refrigerator; brush on a
   second coat. Refrigerate again until set, 30 minutes
   longer; store up to 3 days.
3. Just before serving, gently peel wrappers from
   chocolate, and discard. Whisk cream and creme
   fraiche in a cold mixer bowl until medium-stiff peaks
   form. Place in a piping bag fitted with a 1/4-inch round
   tip. Pipe into the cups, and top with berries.
   
   
   Source:
   http://www.marthastewartweddings.com/224418/chocolate-cups-cream-and-berries