Chocolate baskets with strawberries and cream

6 servings

40 minutes

Chocolate baskets with strawberries and cream are an elegant dessert of European cuisine, combining the richness of dark chocolate, the freshness of strawberry filling, and the lightness of cream. The chocolate baskets create a crispy base that contrasts with the delicate filling. The origins of such a dessert trace back to French pastry traditions, where the art of presentation and balance of flavors play a key role. The gentle combination of cream and berries makes this dessert a refined treat for romantic dinners and festive events. Thanks to gelatin, the filling holds its shape, while sponge cookies add a textural accent. Serving in individual portions makes the baskets an ideal choice for evening tastings or as a final touch to an exquisite dinner.

Energy value per serving

• Calories: 346.1
• Proteins: 4.3g
• Fats: 20.2g
• Carbohydrates: 36.2g

Ingredients

• Dark chocolate: 200 g
• Strawberry: 200 g
• Cream 33%: 150 ml
• Sugar: 100 g
• Gelatin: 10 g
• Sponge cookies: to taste

Cooking steps

1. Melt the chocolate bar in the microwave or in a water bath. Use a silicone brush to apply a layer of chocolate to the inner part of the mold. Some chocolate should remain at the bottom. Apply carefully to avoid holes and a too-thin layer, otherwise there will be problems when removing it. Now send the molds with chocolate to the refrigerator.

   Required ingredients:

   • Dark chocolate: 200 g

2. We will deal with the filling. Dissolve gelatin in a small amount of hot water (2 tbsp). Thaw the strawberries and blend them with sugar. Pour in the dissolved gelatin and mix thoroughly.

   Required ingredients:

   • Gelatin: 10 g
   • Strawberry: 200 g
   • Sugar: 100 g

3. Pour the strawberry filling into the molds and send them back to the refrigerator.

4. Dissolve the gelatin again (5 g in 2 tbsp of hot water). Now whip the cream with sugar. Then mix with the gelatin. Pour the cream into molds, but not to the top. And leave some cream in the bowl.

   Required ingredients:

   • Gelatin: 10 g
   • Cream 33%: 150 ml
   • Sugar: 100 g

5. Lay the biscuit cookies on top of the cream.

   Required ingredients:

   • Sponge cookies:  to taste

6. Melt the cream in the microwave. Fill the space between the cookies. Send the dessert to the refrigerator.

   Required ingredients:

   • Cream 33%: 150 ml

7. Now you need to melt the remaining chocolate again, as it has hardened in the bowl during this time. And brush a layer of chocolate on the 'bottom'. After a while, carefully remove the dessert from the molds. I simply bent the edges and easily pulled out the chocolate baskets.

   Required ingredients:

   • Dark chocolate: 200 g