menu search

Chocolate Strawberry Cups



In top of a double boiler, or on low heat in the microwave, melt chocolate with nutmeg, stirring occasionally, just until nearly melted.
Remove from heat and stir until completely melted.
Transfer to a large bowl.
Stir in lemon rind.
Let cool to room temperature.
Whip cream with vanilla until peaks form when beaters are lifted.
Stir one-third into cooled chocolate.
Fold in remaining whipped cream.
Refrigerate for at least 2 hours or until firm.
About 15 minutes before serving, slice large strawberries, and leave tiny ones whole; place in bowl.
Stir in sugar and squeeze of lemon juice; let stand.
Scoop chocolate mixture into chocolate cups.
Spoon strawberries and juices over top.
Garnish with lemon balm or mint leaves, if using.