Chocolate Cups

This recipe is part of the recipe for After-Dinner Mocha Truffle Cups


Makes 36 cups


1 package (12 ounces) semisweet chocolate chips
1 tablespoon shortening


  1. Melt chips with shortening in heavy small saucepan over low heat, stirring constantly to prevent scorching. Remove from heat as soon as chocolate melts.
  2. Spoon about 1/2 tablespoon melted chocolate into each of 36 small foil candy cups. Brush chocolate up side of each cup with small, clean craft paintbrush, coating foil completely. Carefully wipe off any chocolate that may have run over top of foil cup using tip of finger. Place cups on baking sheet; let stand in cool place until firm. (Do not refrigerate.)
  3. To remove foil cups, cut slits in bottom of foil cups and peel foil up from bottom. (Do not peel down from top edge.)

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