These little baskets are a bomb of tastiness. Crunchy chocolate that contains a frothy cream with fresh strawberries, a real pleasure. An excellent alternative to the classic tartlets with fruit and you can serve them at the end of a meal for a dinner with friends. It is a recipe for those who do not have much time that will surely amaze guests. You can prepare the small shells in advance and place them in the refrigerator and fill them a few minutes before serving.
There are many variations here as well because you can use the cereal that you like best or that you have in the pantry to finish, in fact I too have adopted the "empty the pantry" technique by putting what I had available at the time. You can also use oats, puffed rice, puffed spelled or the classic breakfast cereals. As for the base also for the cream and fruit you can indulge yourself. I combined fresh cream with ricotta, icing sugar and a hint of strawberry sauce that I used as to decorate. You can prepare the cream you prefer and then finish with the fruit you like best. I chose strawberries because they go very well with chocolate and also because red gives a touch of joy to the whole.
Happy baking!
Recipe
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Preparation time 20 minutes + 1 hour rest
Baking time /
Servings 6 baskets
Gluten Free
Ingredients
Chocolate baskets
150 gr of Lindt and Rocher chocolate
40 gr of puffed quinoa
40 gr of puffed buckwheat
Strawberry cream
250 ml of lactose free fresh cream
2 tbsp of ricotta cheese
30 gr of powdered sugar
6 strawberries
Sugar q.s.
Decoration
Fresh strawberries q.s.
Method
FOR THE CHOCOLATE BASKETS
1. Melt the chocolate in the microwave and pour in the puffed quinoa and buckwheat, mixing well
2. Cover a muffin tray with cling film and pour a spoonful of chocolate mixture into each hole, cover with a second sheet of cling film and, using your hands, create the baskets. Refrigerate for at least 1 hour
FOR THE STRAWBERRY CREAM
1. Cut the strawberries into small pieces and add them to a saucepan over low heat to soften and then blend them with a mini pimer. Sieve them in a colander and allow the sauce to cool
2. Whip the cream firmly and set aside. In a bowl, mix well the ricotta with the powdered sugar, add a spoonful of cooled strawberry sauce and mix everything. Incorporate all the cream, folding gently from the bottom up
COMPOSITION
1. Unmold the baskets and set aside. Fill a piping bag with strawberry cream and fill each basket
2. Garnish to taste with the remaining sauce and fresh strawberries
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