Toast the kataifi

• Melt the butter in a frying pan over medium heat.
• Add the kataifi and toast, stirring constantly, until golden and crispy.

Melt the chocolate

• Melt the milk chocolate in a bowl over a pan of simmering water or in short microwave bursts.
• Stir until smooth.

Build the cups

• Coat the muffin pan cavities with a layer of melted chocolate and chill until set.
• Fill each cup with toasted kataifi and diced strawberries.
• Top with more melted chocolate to seal the cups.

Chill and serve

• Refrigerate until the chocolate is fully set, then unmould the cups.