1. Break the chocolate into pieces and melt in bowl set over a small saucepan of gently simmering water. Cut two squares of non-stick baking paper about 15 cm (6 inches) across.
2. Divide the chocolate between the squares of paper, add a drop or two of pink food colouring then spread each into a large wavy edged circle with a round bladed knife.to give a marbled effect. Drape each circle over an upturned tumbler so that the chocolate is uppermost and leave to harden in the fridge for at least 1 hour.
3. When the chocolate if firm, gently lift the paper off the glass, turn the moulded chocolate up the other way and very carefully peel the paper away. Set each chocolate cup on a plate.
4. Whip the cream until just holding its shape, flavour with the liqueur and sugar then fold in the fruit. Spoon into the chocolate cups, dust lightly with a little sifted icing sugar if liked and refrigerate. Serve within 1 hour of finishing.
These cups can also be made with a mix of dark and white melted chocolate or all dark chocolate if preferred.
Recipe courtesy of Seasonal Berries