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Chocolate Cream Cups

MyCookbook Recipe Database
MyCookbook Member: sunnypup1
Recipe Category: Dessert
Recipe Preparation Level: easy

    Chocolate Cream Cups

    16 fluted paper baking cups
    1 (12 oz.) pkg. semisweet chocolate chips 2 T. shortening 1 (3 or 3 1/4 oz.) box regular vanilla pudding mix 1 envelope unflavored gelatine
    1 tsp. instant coffee powder
    2 C. half-and-half
    1 C. heavy cream, whipped
    Chocolate sprinkles
    16 maraschino cherries, drained
    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.

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