Melt 70 grams of chocolate.
Put it on the bottom and sides of silicone muffin molds.
Put it in the fridge and let it harden.
Meanwhile, cut strawberries into small pieces and cook them on medium heat until they become soft.
Take chocolate cups out of the fridge and add a teaspoon of hazelnut butter on the bottom.
Top it with cooked strawberries.
Melt the rest of the chocolate and use it to cover strawberries.
Refrigerate again, until all chocolate hardens.
Then carefully remove from molds and enjoy.
You can store them in fridge for around 5 days.