Instructions

• Put the 1/2 cup hulled strawberries, 1 tablespoon honey, and 1 teaspoon lemon juice into a blender or food processor and blend until smooth.
• In a medium bowl, whisk together the 1/2 cup canned coconut milk and the 1/3 cup softened fat-free cream cheese until the mixture is smooth and no lumps remain.
• Stir the coconut-milk mixture into the strawberry puree until evenly combined. Cover the bowl and refrigerate the strawberry cream for 2 hours.
• Put the 5 ounces coarsely chopped milk chocolate in a small microwave-safe bowl. Microwave on medium power in 10-second bursts, stirring well after each burst, until the chocolate is fully melted and smooth. Be careful not to overcook.
• Line a mini muffin tin with paper liners. Spoon a tablespoon (or enough) of the melted chocolate into each liner, then tilt and rotate each liner so the chocolate coats the bottom and sides to form a cup. Return any excess chocolate to the bowl.
• Place the muffin tin in the refrigerator and chill until the chocolate shells are firm, about 15–20 minutes.
• Remove the tin from the refrigerator and gently peel the paper liners away from each chocolate shell. If a shell softens while peeling, return the tin to the refrigerator briefly to firm up.
• Spoon or pipe the chilled strawberry cream into each chocolate cup, filling nearly to the top.
• Top each filled cup with the quartered strawberries (from the 7 strawberries) and a fresh mint leaf as desired. Serve immediately or keep refrigerated until serving.