Chocolate Baskets with Strawberries and Cream

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

To prepare this dessert, silicone molds are necessary. I haven't made it in other types of molds. And pre-baked sponge cookies.

Ingredients

Liquid dark chocolate - 7.1 oz
Strawberry - 7.1 oz
33% Cream - 5 fl oz
Sugar - 3.5 oz
Gelatin - 0.4 oz
Sponge biscuit - to taste

Step by Step guide

Step 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 inside of the mold. Some chocolate should remain for the bottoms. Apply carefully to avoid holes and a too-thin layer; otherwise, there will be problems when removing them. Now place the molds with chocolate in the refrigerator.

Step 2

Meanwhile, let's prepare the filling. Dissolve the gelatin in a small amount of hot water (2 tablespoons). Thaw the strawberries beforehand and blend them with the sugar. Pour in the dissolved gelatin and mix thoroughly.

Step 3

Pour the strawberry filling into the molds and return them to the refrigerator.

Step 4

Dissolve the gelatin again (5 g in 2 tablespoons of hot water). Now whip the cream with the sugar. Mix it with the gelatin. Pour the cream into the molds, but not to the top. Leave some cream in the bowl.

Step 5

Place the sponge cookies on top of the cream.

Step 6

Melt the remaining cream in the microwave. Pour it into the spaces between the cookies. Send the dessert to the refrigerator.

Step 7

Now you need to melt the remaining chocolate again, as it has solidified in the bowl by this time. Use a brush to apply a layer of chocolate to the 'bottom.' After a while, carefully remove the dessert from the molds. I simply bent the edges and easily took out the chocolate baskets.