Chocolate Tulip Cups with Mixed Berries and Creme Anglaise
Edible Chocolate cups filled with mixed berries topped with a light custard sauce
Servings: 8
Ingredients
- 2 Cups mixed berries (I used strawberries and blueberries
- 8 Cups Chocolate Tulip Cups
- 1 Cup Creme Anglaise
Instructions
- Wash and hull strawberries. Wash Blueberries. Carefully dry with a paper towel. You do not want any extra water on the berries
- Mix assorted berries in a medium bowl.
- Scoop desired amount of berries into individual chocolate cups, Refrigerate until ready to use.
- Just before serving, Spoon 1-2 tablespoons of the Creme Anglaise over the berries.
Notes
Any extra unused chocolate cups can be kepts in the freezer for use later. They can be filled with pudding or mousse as another dessert option.