Chocolate Cream Cups Recipe


Type: Chocolate Cream Cups Free Cooking Recipe - Dessert

Amazing!

Ingredients / Directions
16 fluted paper baking cup(s)s
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening
1 (3 or 3 1/4 ounce) box regular vanilla pudding mix
1 envelope unflavored gelatine
1 teaspoon instant coffee powder
2 cup(s)s half-and-half
1 cup(s) heavy cream
whipped
Chocolate sprinkles
16 maraschino cherries
drained Same day or several days before serving: Put cup(s)s in muffin tins. In double boiler over hot
not boiling water
melt chocolate pieces with shortening; keep warm. Starting from top rim of each paper cup(s)
drizzle chocolate 1 heaping teaspoon at a time down inside of cup(s). About 3 teaspoons will cover entire inside of each cup(s). Refrigerate.

Early on serving day; remove a few cup(s)s at a time from refrigerator. Gently
but quickly peel paper away from each
leaving a chocolate cup(s). Refrigerate.

In medium saucepan
combine pudding mix
gelatine and coffee powder. Stir in half-and-half. Cook as label directs. Cover surface with wax paper and refrigerate until cool.

With rubber spatula gently fold whipped cream into mixture. Fill chocolate cup(s)s and refrigerate. Sprinkle each cup(s) with chocolate sprinkles; top each with a cherry.

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