Strawberries are at their peak of perfection now, so why not showcase them in this easy, no-bake dessert? Chocolate cups are found in the cookie, chocolate or baking section of most supermarkets.

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Serves: 6

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Ingredients

  • 8 oz (250 g) white chocolate, chopped            
  • 1/4 tsp (1 mL) nutmeg                        
  • 2 tsp (10 mL) finely grated lemon rind            
  • 1 cup (250 mL) 35% Ontario Whipping Cream                
  • 1 tsp (5 mL) vanilla                        
  • 2-1/2 cups (625 mL) Ontario Strawberries                
  • 2 tsp (10 mL) granulated sugar        
  • Fresh lemon juice    
  • 6 store-bought chocolate cups, about 3 to 4-inches (8 to 10 cm) in diameter
  • Ontario Lemon Balm or Mint Leaves for garnish (optional)
     

Instructions

Melt chocolate with nutmeg in top of double boiler or on low heat in the microwave, stirring occasionally, just until nearly melted. Remove from heat and stir until completely melted. Transfer to large bowl. Stir in lemon rind. Let cool to room temperature.

Whip cream with vanilla until peaks form when beaters are lifted. Stir one-third into cooled chocolate. Fold in remaining whipped cream. Refrigerate for at least 2 hours or until firm. 

About 15 minutes before serving, slice large strawberries and leave tiny ones whole; place in bowl. Stir in sugar and squeeze of lemon juice; let stand. 

Scoop chocolate mixture into chocolate cups. Spoon strawberries and juices over top. Garnish with lemon balm (if using).

Nutritional information

1 Serving

  • PROTEIN: 4 grams    
  • FAT: 27 grams                   
  • CARBOHYDRATE: 38 grams                                                   
  • CALORIES: 400   
  • FIBRE: 2 grams