1500. Chocoberry Bites

These delicate and delicious chocoberry bites are an improved version of these chocolate berry cups. Removing the whipped cream and using pure unadulterated dulce de leche, the ingredients list comes to a grand total of three. Without exaggeration, these bites are even better than a chocolate bar, especially when left out at room temperature for a while.

Obviously, the berries (or even fruit) you choose is up to you. Mixed berries are what I would recommend, not only due to their aesthetics, but also because they have a tartness that perfectly offsets the intense sweetness of the dulce de leche and the chocolate. I also tend to use milk chocolate, but semisweet chocolate would work out great because it sets to a harder finish than milk chocolate and has a bitterness some love. One final comment, the size of the cups has been reduced from cupcake size to truffle size. Anything mini is generally a nuisance to work with, but it is so worth it here. Silicone molds are the way to go.

Ingredients:

300g milk chocolate

1 can dulce de leche*

1 cup mixed berries

*made by boiling a can of sweet condensed milk for 3 hours.

Method:

Over a water bath or in the microwave, melt the chopped chocolate. Let stand off-heat for about 3 minutes to thicken slightly. 

Using a teaspoon, take a heaped amount of the melted chocolate and smear in using the back of the spoon over the base and sides of about 50 mini truffle silicone molds. Freeze for 5 minutes, and repeat the procedure for a double coating of the chocolate (re-melting the chocolate if necessary. Freeze the chocolate molds again until thoroughly hard throughout.

Assemble the cups a maximum of four hours before serving. Carefully unmold the frozen chocolate cups by peeling off the silicone. Arrange on a serving dish. Spoon the dulce de leche to fill half the cup. Arrange mixed berries over. Serve immediately or refrigerate for a maximum of four hours before serving for maximum freshness.

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