- 6 ounces semisweet chocolate, chopped
- 1 teaspoon shortening
- Cut out four 6-in. circles from waxed paper; place on a baking sheet. In a microwave, melt chocolate and shortening; stir until smooth. Pour 2 tablespoons melted chocolate into the center of each circle; spread chocolate to within 1 in. of edge. Refrigerate for 3-4 minutes or until chocolate does not spread when handled.
- Drape circles, waxed paper side down, over inverted 6-oz. custard cups or small bowls. Shape edges if desired. Chill for 10 minutes. Carefully peel waxed paper from chocolate cups. Yield: 4 servings.
Originally published as Chocolate Dessert Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p20
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