HOLIDAYS 2014: CHOCOLATE DREAM CUPS(click here to print)

CHOCOLATE DREAM CUPS

• 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips (unsweetened, if you can find it)
• 1 teaspoon shortening(do not use butter, margarine, spread or oil)
• CHOCOLATE FILLING or RASPBERRY FILLING (recipe follows)

Directions

1. 
   
   Line 6 muffin cups (2-1/2 inches in diameter) with paper bake cups. Can also use silicone muffin cups
2. 
   
   Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. (I like to melt my chocolate in a dish over boiling water)
3. 
   
   Coat inside pleated surfaces and bottoms of bake cups thickly and evenly with melted chocolate using a soft-bristled pastry brush. Refrigerate coated cups 10 minutes or until set; recoat any thin spots with melted chocolate. (If necessary, chocolate can be reheated on MEDIUM for a few seconds.) Refrigerate cups until very firm, 2 hours or overnight. Carefully peel paper from each chocolate cup. Cover; refrigerate until ready to use.
4. 
   
   Prepare either CHOCOLATE or RASPBERRY FILLING. Spoon or pipe into chocolate cups; refrigerate until set. Garnish as desired. 6 dessert cups.
5. CHOCOLATE FILLING
6. 1 teaspoon unflavored gelatin
7. 1 tablespoon cold water
8. 2 tablespoons boiling water
9. 1/2 cup sugar (Splenda or stevia to taste)
10. 1/4 cup HERSHEY'S Cocoa
11. 1 cup (1/2 pint) cold whipping cream
12. 1 teaspoon vanilla extract
13. 1
    Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
14. 2
    Stir together sugar and cocoa in another small bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally until stiff. Pour in gelatin mixture; beat until well blended.
15. RASPBERRY FILLING
16. 1 package(10 oz.) frozen red raspberries, thawed and unsweetened
17. 1 teaspoon unflavored gelatin
18. 1 tablespoon cold water
19. 2 tablespoons boiling water
20. 1 cup (1/2 pint) cold whipping cream
21. 1/4 cup powdered sugar  (Splenda or stevia to taste and put in blender to make powder)
22. 1/2 teaspoon vanilla extract
23. 3 to 4 drops red food color
24. 
    
    Drain raspberries; press berries through sieve to remove seeds. Discard seeds.
25. 
    
    Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
26. 
    
    Beat whipping cream, sugar and vanilla in another small bowl until soft peaks form; pour in gelatin mixture and beat until stiff. Carefully fold in raspberry puree and food color; refrigerate 20 minutes.
27. Use unsweetened white chocolate chips for the white cups

*www.hersheys.com*  Nutritional value of recipe:http://caloriecount.about.com/cc/recipe_analysis.php