Serve up Chocolate Cups with Crème Fraîche and Strawberries at your next get-together. These simple treats taste as good as they look!
What You Need
Original recipe yields 16 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup powdered sugar
1/2 cup crème fraîche
1/4 cup PLANTERS Sliced Almonds, toasted
16 small strawberries
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Let's Make It
Microwave chocolate as directed on package. Place 16 miniature paper cupcake liners in shallow pan or in mini muffin pan cups. Fill evenly with chocolate; use back of spoon or pastry brush to spread chocolate up sides of liners.
Refrigerate 30 min. or until chocolate is firm. Peel paper liners off chocolate cups.
Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in crème fraîche until blended. Spoon into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag; use to fill chocolate cups.
Sprinkle with nuts; top with strawberries.
Omit chocolate. Prepare using 1 pkg. (1.9 oz.) frozen mini phyllo shells. Reduce strawberries to 15. Makes 15 servings.
Prepare using PHILADELPHIA Neufchatel Cheese.
Prepared cups can be stored in refrigerator up to 4 hours.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.