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Skill Level: Advanced Prep Time: 30 Minutes

Ingredients

  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 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.
  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.
  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
  10. 1/4 cup HERSHEY'S Cocoa
  11. 1 cup (1/2 pint) cold whipping cream
  12. 1 teaspoon vanilla extract
  13. 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. 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
  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
  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. WHITE DREAM CUPS: Follow procedure for CHOCOLATE DREAM CUPS using HERSHEY'S Premier White Chips in place of chocolate chips.