Chocolate bowls with strawberries

Ingredients:

• 140 g dark chocolate, chopped
• 1/3 cup heavy cream
• 1 tbsp. sugar
• 1/4 tsp vanilla extract
• 4 strawberries, diced
• Special equipment: silicone mold for mini muffins

Preparation:

1. Pour 2.5 cm of water into a small saucepan and bring to a simmer over medium-low heat. Place the chocolate in a small bowl and set it over the simmering water. When the chocolate is almost half melted, remove the bowl from the heat and place it on a towel. Continue stirring with a silicone spatula until the chocolate is completely melted.
2. Spoon 1 teaspoon of chocolate into each of the 12 cups of a silicone mini muffin mold. Swirl the mold over the baking sheet to coat the inside walls of the cups with chocolate. Refrigerate until completely set, about 45 minutes.
3. Meanwhile, whip the cream with sugar and vanilla extract. Carefully remove the chocolate shells from the molds and trim off any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of whipped cream. Serve immediately.