Make a chocolate basket filled with berry cream (1987)

1980s, Vintage dessert recipes, Vintage food & drink, Vintage magazines

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Here’s a beautiful way to serve a holiday dessert — in a chocolate bowl! Get the whole how-to here, plus a recipe for a delicious berry cream that makes the perfect filling for your chilled chocolate container.

Chocolate basket with berry cream recipe

Ingredients

6 squares semisweet chocolate
1 pint strawberries
1/2 cup strawberry preserves
1 tablespoon orange-flavor liqueur
1 cup heavy or whipping cream
vegetable cooking spray

Chocolate basket how-to: Step 1

Press foil over top and down side of an inverted custard cup. With kitchen shears, trim excess foil, leaving 1-inch overhang. Carefully smooth foil around cup and form a sharp crease at base of cop where overhang begins.

ABOUT 2 HOURS BEFORE SERVING OR EARLY IN DAY: Tear off four 8-inch lengths of foil. Invert 6-ounce custard cup. Press 1 length on outside of cup; remove mold. Repeat to make 4 molds. Spray molds with vegetable cooking spray.

In saucepan over low heat, melt chocolate; cool 10 minutes. Spoon half of chocolate into paper cone with 1/16″ with opening at the tip, or decorating bag with small writing tube.

Chocolate basket how-to: Step 2

Pipe melted chocolate in a circle around base of mold; pipe a continuous drizzle over top and side of mold. Refrigerate to set. Drizzle a second layer of chocolate to form solid chocolate top and lacy side.

Pipe chocolate around base of 1 mold, then drizzle on top and side. Refrigerate 10 minutes or until chocolate is set. Meanwhile, drizzle chocolate over second mold; refrigerate. After chocolate sets, repeat with second layer of drizzle. Place molds on cookie sheet; refrigerate 45 minutes. Repeat with remaining chocolate and molds, reheating and cooling the chocolate for 10 minutes before proceeding.

Chocolate basket how-to: Step 3

With cool, dry hands, carefully peel foil from chocolate basket. Hold basket lightly to prevent chocolate from cracking. If basket becomes too soft, return to refrigerator to chill until firm enough to handle.

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ABOUT 20 MINUTES BEFORE SERVING: Reserve 4 strawberries; slice remaining strawberries. In cup, mix preserves and liqueur. Whip cream; swirl preserves mixture into whipped cream.

Remove foil from baskets; place each on dessert plate; fill with cream mixture. Arrange sliced strawberries around baskets. Garnish with reserved strawberries.

Makes 4 servings. About 520 calories per serving.