Yield: 8 Servings
|6 ounces||Semisweet chocolate --|
|Or semisweet chocolate|
1. Melt 6 ounces finely chopped semisweet chocolate or 1 package (6 oz) semisweet chocolate chips in a double boiler or a bowl set over a pan of hot water. Stir until smooth.
2. Working quickly, use the back of a spoon or a small knife to spread chocolate on bottom and up sides of 6 to 8 paper cupcake liners. Set liners in a muffin pan. Chill until firm in freezer, 10 to 15 minutes, or in refrigerator 20 to 30 minutes. Carefully peel off the paper liners, handling chocolate as little as possible.
* Timesaver Tip: Recipe can be prepared up to 5 days ahead. Store Truffle Cups in the refrigerator, tightly wrapped in plastic wrap to prevent moisture condensation. After a number of days, the Truffle Cups may develop a grayish tinge, caused by cocoa butter rising to the surface. The chocolate may be less attractive, but it will be no less flavorful or safe to eat.
Microwave Version: Chocolate may be melted in the microwave oven. Place chocolate in a small glass bowl. Microwave on 50% power until softened (2 to 2-½ minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Continue with step 2.
Preparation time and timesaver tip same as above.
Recipe By : the California Culinary Academy From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst File