Recipes

Make this Halloween the most delicious one yet!

Things You'll Need

  • 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)

How to Make

  • 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.
  • CHOCOLATE FILLING
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup (1/2 pint) cold whipping cream
  • 1 teaspoon vanilla extract
  • 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.
  • 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.
  • RASPBERRY FILLING
  • 1 package(10 oz.) frozen red raspberries, thawed
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1 cup (1/2 pint) cold whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 drops red food color
  • 1. Drain raspberries; press berries through sieve to remove seeds. Discard seeds.
  • 2. 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.
  • 3. 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.
  • WHITE DREAM CUPS: Follow procedure for CHOCOLATE DREAM CUPS using HERSHEY'S Premier White Chips in place of chocolate chips.