May recipes: Cups of chocolate cream and strawberries

INFORMATION
* 4 people
* 300 calories per serving
* Average difficulty
* Ready in one hour
* Vegetarian recipe

INGREDIENTS
* 4 cups of dark chocolate
* 2 egg custard
* 4 strawberries

PREPARATION
* Prepare the chocolate cups, preferably the night before and keep refrigerated until ready to use. Never touch with hands, but keep a clean paper baking cups into contact with the chocolate, otherwise it melts.
* Prepare the custard according to the basic recipe and make it very cool, otherwise the paper cups will melt in contact with the cream.
* To fill the cups to put the cream in a pastry bag and divide the mixture into equal parts.
* Rinse the strawberries, blot with paper towels and a sink in every paper cups.
* Let stand for one hour in refrigerator before serving.

NOTES
* If the temperature of the cream and tricks when you put in paper cups that dissolves, put it immediately in the refrigerator until you will not be re-solidified.
* The total time of preparation, taking into account the need to prepare cups (2 hours) and that required for the cream (30 minutes) is three hours.

• Cups of chocolate
  

  Cups of chocolate

NFORMATION
* 100 kcal
* Average difficulty
* Ready in 2 hours

INGREDIENTS
* 100 g of chocolate
* 4 cups of baking paper (molds) of medium size

PREPARATION
* Coarsely diced chocolate and melt over very low heat in a nonstick saucepan, stirring continuously with a wooden spoon.
* When the chocolate is evenly melted, remove from heat and let cool 10 minutes at room temperature.
* Use a brush to remove the cooking chocolate and brush the inside of a baking cups, doing well stick the chocolate on the walls.
* When the paper cups is well coated with chocolate, place it immediately in the freezer.
* Cover with the same procedure, the other cups.
* When is the last paper cups placed in the freezer, remove the first, in the meantime it will be solidified. Refine its thinnest parts of the pan collecting the remaining chocolate, using a brush or rounded blade of a knife.
* Finished the cups, place them in the freezer for at least an hour before using.
* To help remove the paper with a toothpick, to use as leverage in the grooves of paper cups.

• Custard
  

  Custard

INFORMATION
* 280 Kcal
* Difficulty easy
* Ready in 30 minutes

INGREDIENTS
* 1 egg yolk
* 25 g sugar
* 10 g flour
* 125 ml milk
* 2 inch vanilla bean

PREPARATION
* In a pan boil the milk with the vanilla pod cut in half lengthwise.
* Strain the milk through a sieve with a mesh for a pitcher.
* In a bowl put the egg yolks with sugar and mounted with electric beaters until the mixture is light and fluffy.
* Add the flour gradually, incorporating thoroughly.
* Add, little by little, the milk in the bowl of cream, stirring gently with the whip hand.
* Built-in whole milk, put the cream in a saucepan, preferably nonstick, and put it on fire. Turn constantly with the whip hand to prevent attacks on the bottom.
* Cook for 2-3 minutes by boiling until it reaches the desired consistency.

NOTES
* With the doses given are preparing about 170 g of cream.

This article courtesy of Ricette dolci “Lo Spicchio d’aglio” .

Tagged as: chocolate, cream, Cups of chocolate, Cups of chocolate cream and strawberries, Custard, italian food, italian recipes, spring recipe, strawberries, sweet recipe