INGREDIENTS

INSTRUCTIONS

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 2-1/2 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@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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