Lemon
Chocolate Cups
You can make cups ahead of time and store in freezer. Not a
bad idea, as they are a bit tricky.
If the made up desert has been in fridge overnight, let stand 5 min at room temp
before serving, so cups soften.
INGREDIENTS
2 6oz packages choc chips
1/4 cup butter/margarine
Filling: 1 9oz package lemon pie mix
1 cup milk
3/4 teaspoon
1/2 cup heavy cream, stiffly beaten
Mint sprigs
In top of double boiler, over hot water, melt chips with 1/4
cup butter. Stir to blend well. Remove from heat, keep covered.
Use 1 tablespoon at a time to coat inside of a 3 in paper muffin
pan liner.
Press chocolate into liner w spoon or fingers, taking care to
work the chocolate while warm. Set each liner into a 3in metal
muffin pan.
Prepare filling: in a medium bowl beat pie mix with 1 cup milk
according to directions.
Add 3/4 teaspoon mint.
If needed chill 15 min until semi set.
Fold in 1/2 cup heavy cream.
Melt cups soften slightly room temp. peel off paper liners gently.
Set cups on serving platter.
Divide lemon filling evenly among cups.
Decorate with mint sprigs.
Refrigerate until serving.
Serves 8-12.
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