1 cup (250 g) Dark Chocolate
1 cup (250 g) Cream Cheese
2+1/2 cups (300 ml) Whipped Cream
1 cup (250 g) Condensed Milk
1 teaspoon Vanilla Extract
1 to 2 tablespoons compote or Strawberry Jam
* 4 foil cups
Chop your chocolate and place it in microwave safe bowl.
Microwave at 50% power for 1 minute.
Continue to microwave and stir at 15 seconds intervals until smooth and completed melted.
Put 2 tablespoons chocolate in the bottom of a each cupcake mould.
Slowly rotate the mould at an angle so the chocolate evenly coats the sides of the mould.
Chill until set, about 20 minutes or faster in a freezer.
Carefully loosen the edges and then slowly peel the baking cup away from chocolate cups.
In a large bowl, beat the cream cheese, cream and condensed milk.
Add vanilla extract and strawberry jam for extra flavour.
Place the mixture into a piping bag.
Pipe into chocolate cups.
Chill for at least 2 to 3 hours.
Serve with fresh strawberries and icing sugar.
How To Make Strawberry Jam
1 kg or 4 to 5 cups Strawberries – washed, hulled
700 g or 3+1/2 cups Sugar
1 Lemon Juice
Wash the strawberries and discharge the berries that have dark spots or don’t look good.
Cut the leaves.
If your strawberry is big in size, cut it into halves or three pieces.
Add the sugar, lemon juice and leave it for 3 to 4 hours or best overnight in the fridge.
When you check it in the morning, there should be enough juice to make the jam.
Bring the mixture to boil and simmer for 5 minutes.
Make sure you collect the scum.
Turn the fire off and let it rest so its cooled down completely.
Repeat the step two more times.
Your homemade jam is ready to be bottled.
You can use glass jars.
Make sure that they are clean and washed with boiling water.
(In order not to crack your jars with very hot water,
put a table spoon in it when you are pouring water).
In closed pasteurized jars it stores almost forever at room temperature.