Chocolate Cups Recipe
Are you looking for a great in taste Chocolate Cups recipe? This Chocolate Cups when served as Dessert is sure to please your family members. I suggest that you try out this Chocolate Cups recipe, and tell me how you find it.
Ingredients
1 6-ounce package semisweet-chocolate pieces
1 tablespoon shortening
1 3 3/8- to 3 3/4-ounce package vanilla-flavor instant pudding and pie filling
1 1/4 cups milk
3/4 cup heavy or whipping cream, whipped
2 tablespoons orange-flavor liqueur
Cocoa
Directions
1. Place fluted paper or foil baking cup in each of eight 2 1/2-inch muffin-pan cups.
2. In heavy 1-quart saucepan over low heat, heat semisweet-chocolate pieces with shortening until melted and smooth, stirring mixture frequently.
3. Starting from top rim of each baking cup, drizzle chocolate, 1 heaping measuring tea spoon at a time, down side of cup. About 3 of these teaspoons will cover entire inside of each cup. If necessary, spread chocolate over cup bottom. Refrigerate until chocolate is firm, about 30 minutes.
4. About 1 hour before serving, with cool hands, remove 1 cup at a time from refrigerator; gently but quickly peel baking cups from each, leaving a chocolate cup. Set cups on chilled dessert platter and refrigerate.
5. Prepare instant pudding as label directs, but use only 1 1/4 cups milk. With rubber spatula, fold in whipped cream and orange-flavor liqueur until blended. Spoon cream filling into chocolate cups; sprinkle each with some cocoa. Refrigerate cups 30 minutes, until filling is well chilled.
2. In heavy 1-quart saucepan over low heat, heat semisweet-chocolate pieces with shortening until melted and smooth, stirring mixture frequently.
3. Starting from top rim of each baking cup, drizzle chocolate, 1 heaping measuring tea spoon at a time, down side of cup. About 3 of these teaspoons will cover entire inside of each cup. If necessary, spread chocolate over cup bottom. Refrigerate until chocolate is firm, about 30 minutes.
4. About 1 hour before serving, with cool hands, remove 1 cup at a time from refrigerator; gently but quickly peel baking cups from each, leaving a chocolate cup. Set cups on chilled dessert platter and refrigerate.
5. Prepare instant pudding as label directs, but use only 1 1/4 cups milk. With rubber spatula, fold in whipped cream and orange-flavor liqueur until blended. Spoon cream filling into chocolate cups; sprinkle each with some cocoa. Refrigerate cups 30 minutes, until filling is well chilled.
