1 (6 oz.) pkg. semi-sweet chocolate pieces
1 tbsp. shortening
1 pt. strawberries
1 c. heavy or whipping cream
1/3 c. confectioners' sugar

Heat chocolate pieces with shortening until melted and smooth, stirring occasionally.

Using aluminum cupcake holders, tilt slightly, drizzle chocolate, 1 heaping teaspoon at a time down the side of the cup. Takes about 3 teaspoons to cover the entire cup. Refrigerate until chocolate is firm, about 30 minutes. (Place cups in a muffin tin to help hold shape.)

Gently but quickly peel paper from each chocolate cup. To keep cool remove 1 cup from refrigerator at a time. After peeling put back in refrigerator.

Wash and hull strawberries. Cut berries into 1/8 inch thick slices. Reserve 1/2 cup for garnish.

In small bowl with mixer at medium speed, beat cream and confectioners' sugar until stiff peaks form. With rubber spatula, gently fold strawberries into whipped cream mixture. Spoon into chocolate chips. Arrange a few reserved strawberry slices on each.