Chocolate Dessert Cups Recipe
Ingredients
| 1 bar (4 oz.) Semi-Sweet Chocolate | ||
| Butter | 1 Tablespoon | |
| 8 fluted foil baking cup liners | ||
Directions
In double boiler, melt broken chocolate with butter, stirring constantly.
Do not overheat chocolate.
Let stand until chocolate cools.
Place 4 liners into muffin pans.
Pour 1 tablespoon chocolate into each cup.
With small metal spatula, spread chocolate into sides of liners.
Chocolate must be thick enough to stick to foil.
If not, add a second coat later.
Place another foil liner on top of chocolate and press lightly to even the sides.
Refrigerate 1 hour or longer.
Carefully remove foil.
Do not overheat chocolate.
Let stand until chocolate cools.
Place 4 liners into muffin pans.
Pour 1 tablespoon chocolate into each cup.
With small metal spatula, spread chocolate into sides of liners.
Chocolate must be thick enough to stick to foil.
If not, add a second coat later.
Place another foil liner on top of chocolate and press lightly to even the sides.
Refrigerate 1 hour or longer.
Carefully remove foil.
Chef
