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Fudge Truffle Cups Recipe


  • 3 eggs
  • 2-2/3 cups heavy cream or whipping cream
  • 1/2 cup sugar
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream
  • Sliced fruit


  • 1. Heat oven to 350°F. Place eggs in medium heat proof bowl; beat slightly with fork. Set aside. Place eight 5-ounce oven proof cups into one or two baking pans with 2-inch sides.
  • 2. Combine cream and sugar in medium saucepan. Heat over medium heat, stirring constantly, until mixture is very hot, but not boiling.
  • 3. Remove from heat; add chocolate chips. Beat with whisk until chocolate is melted and mixture is smooth. Gradually stir about half of hot liquid , a small amount at a time, into eggs, stirring constantly. Return egg mixture to saucepan; add vanilla and stir until thoroughly blended. Divide chocolate mixture into cups. Pour water into pan to a depth of about 1 inch.
  • 4. Bake 40 to 45 minutes or until set. Remove cups from water. Cool. Loosely cover; refrigerate 8 hours or overnight until thoroughly chilled. Serve with sweetened whipped cream and fruit garnish, if desired. 8 servings.

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In English