Chocolate Cups with Cream Filling

Hand-painted bittersweet chocolate candy cups piped with a creme fraiche whipped cream and topped with fresh berries.

Ingredients

1 pound	455 g	good-quality bittersweet chocolate, such as Valrhona Noir (61%), chopped
2 cups	480 ml	heavy cream
1/2 cup	120 ml	creme fraiche
16 to 24 ounces	455–680 g	fresh berries (raspberries, blackberries, strawberries, or blueberries)

Melt chocolate in a small bowl over a pan of simmering water. Remove from heat. Using a small paintbrush, coat bottom and sides of 1-inch paper candy cups. Set on a tray; refrigerate until hardened, about 15 minutes. Meanwhile, set bowl in the pan of water (don't turn the heat on) to keep warm.
Remove the cups from the refrigerator; brush on a second coat. Refrigerate again until set, 30 minutes longer; store up to 3 days.
Just before serving, gently peel wrappers from chocolate, and discard. Whisk cream and creme fraiche in a cold mixer bowl until medium-stiff peaks form. Place in a piping bag fitted with a 1/4-inch round tip. Pipe into the cups, and top with berries.