Shelly's Recipe

CHOCOLATE CREAM CUPS

Category: Desserts

16 fluted paper baking cups
1 (12 oz) pkg semisweet chocolate chips
2 tbsp shortening
1 (3 or 3 1/4 oz) box regular vanilla pudding mix
1 envelope unflavored gelatin
1 tsp instant coffee powder
2 cups half-and-half
1 cup heavy cream, whipped
Chocolate sprinkles
16 maraschino cherries, drained

Same day or several days before serving: Put cups in muffin tins. In double boiler over hot, not boiling water, melt chocolate pieces with shortening; keep warm.

Starting from top rim of each paper cup, drizzle chocolate 1 heaping tsp at a time down inside of cup. About 3 tsp will cover entire inside of each cup. Refrigerate.

Early on serving day; remove a few cups at a time from refrigerator. Gently, but quickly peel paper away from each, leaving a chocolate cup. Refrigerate.

In medium saucepan, combine pudding mix, gelatin and coffee powder. Stir in half-and-half. Cook as label directs. Cover surface with wax paper and refrigerate until cool. With rubber spatula gently fold whipped cream into mixture. Fill chocolate cups and refrigerate. Sprinkle each cup with chocolate sprinkles; top each with a cherry