Chocolate Cups
* Exported from MasterCook *
Chocolate Cups
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert/Misc
Amount Measure Ingredient -- Preparation Method
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8 fluted or foiled baking cups
--to fit 2 1/2 or 3 inch muffin pan cups 6
ounces semisweet chocolate chips
1 tablespoon shortening
3/4 cup
whipping cream
--or heavy cream
1 package vanilla
flavored pudding and pie filling
--4 serving size
1 1/4 cups milk
2 tablespoons orange liqueur
unsweetened cocoa
Place a paper or foil baking cup in each of eight 2 1/2- or 3-inch muffin-pan cups; set
aside.
In heavy 1-quart saucepan over low heat, heat semisweet-chocolate chips with shortening
until mixture is melted and smooth, stirring frequently. Starting from top rim of each
paper cup, drizzle chocolate, 1 heaping measuring teaspoon at a time, down side of cup.
About 3 of these teaspoons will line each cup. If necessary, spread chocolate
over cup bottom. Refrigerate until chocolate is firm, about 30 minutes.
With cool hands, remove 1 cup at a time from refrigerator; gently but quickly peel paper
from each, leaving a chocolate cup. Set chocolate cups on chilled dessert platter
and refrigerate.
In small bowl, with mixer at medium speed, beat whipping cream until stiff peaks form.
Prepare vanilla instant pudding as label directs but use only 1 1/4 cups milk.
With rubber spatula, fold whipped cream and orange liqueur into pudding until
blended. Spoon orange cream filling into chocolate cups. Refrigerate until
ready to serve.
To serve, lightly sprinkle cocoa through small sieve over cream filling in chocolate cups.
By: Carole
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NOTES : You can fill these thin, semisweet chocolate cups with ice cream or your favorite
pudding, if desired
Source:
Newsgroups: rec.food.recipes