Ingredients
1 package (12 ounces) dark chocolate chips2 ounces cream cheese, softened1/2 cup sour cream1/3 cup sugar2 tablespoons cornstarch1-1/2 cups whole milk2 large egg yolks, lightly beaten1-1/2 teaspoons vanilla extract1-1/2 cups thinly sliced fresh strawberries
Preparation
In a microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over the bottoms and up the sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm.
In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside.
In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled.
Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.
