Place a tablespoonful of the mixture into each cup of a silicone, a greased, or a non-stick muffin pan. Pat the mixture into the base and up the sides of the cups.
Bake for 15 minutes or until the macaroons turn light gold. Remove the pan from the oven. Leave the shells to cool and firm and remove from the pan. Store in an airtight container until needed.
Filling: Fold the cream into the melted chocolate and spoon the mixture into the shells. Top with sliced strawberries.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.