Chocolate Cream Cups Recipe
Ingredients:
- 16 fluted paper baking cups
- 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 cups half-and-half
- 1 cup heavy cream, whipped
- Chocolate sprinkles
- 16 maraschino cherries, drained
Directions:
- Same day or several days before serving: Put cups 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, drizzle chocolate 1 heaping teaspoon at a time down inside of cup. About 3 teaspoons will cover entire inside of each cup. Refrigerate.
- Early on serving day; remove a few cups at a time from refrigerator. Gently, but quickly peel paper away from each, leaving a chocolate cup. 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 cups and refrigerate. Sprinkle each cup with chocolate sprinkles; top each with a cherry.