Fruit Salad in Chocolate Cups
- For the fruit salad
- 200 grams Wild strawberry
- 1 tablespoon sugar
- 1 tablespoon light balsamic vinegar
- 50 grams Blueberries
- 50 grams Raspberries
- 1 Nectarine
- 100 grams Pineapple
- 4 tablespoons Cake crumbs (or crumbled cookies)
- 4 Chocolate cups
For the fruit salad, rinse the strawberries and pat dry. Combine the sugar with vinegar and mix together with the strawberries in a bowl. Let macerate for 1 hour.
Remove 1/3 of the strawberries and boil them with 2 tablespoons of water. Pass them through a fine sieve and allow to cool.
Rinse the blueberries and raspberries and cut the pineapple into small pieces. Rinse the nectarines, remove the pit and chop into pieces.
Mix everything with the berries and the cake crumbs and distribute into the chocolate ramekins.
Serve drizzled with strawberry sauce.
For each of 4 chocolate cups, stack 2 paper baking cups inside one another. Melt the chocolate and the chocolate frosting in a metal bowl over a pan of hot water.
Brush the inside of the double cups with melted chocolate and freeze until set. Repeat twice more until the chocolate layer is about 2-3 mm thick (less than 1/4 inch).
Loosen the chocolate cups gently from the paper and keep in the refrigerator.
To serve, fill chocolate cups with fruit salad.