Rachel’s Chocolate Berry Cups
1 punnet strawberries, washed and drained
2 cups mixed berries, blueberries,
blackberries or raspberries, washed and
drained
1/4 cup orange liqueur, or 2 tablespoons
orange blossom water
24 ounces dark chocolate chips
1 package silver foil cupcake holders
1 container whipped cream
Place berries in a bowl with liqueur and marinate.
Over low to medium heat, melt chocolate in a double boiler.
Using a spoon, carefully drizzle chocolate into the cupcake holders to create a thin shell, making sure to fill in all the folds.
Place each cup on a baking sheet and place tray in the refrigerator.
When chocolate has completely hardened, peel the foil off the chocolate, and return to refrigerator.
Just before serving, spoon some whipped cream into cup and then spoon marinated berries on top.
