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Home > Recipes > Chocolate Dream Cups

Chocolate Dream Cups Recipe

Chocolate Dream Cups
  • Expert

Find Similar Recipes:

Expert x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x Valentine’s Day x
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Prep Time:
30 Minutes
Skill Level:
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Nutrition Information

Serving Size:
Servings per Recipe: 6 cups

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

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.

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.

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  • 3 stars

    4/4/2010

    If you're a chocoholic, this is for you! The chocolate cups were much easier than I thought. I added a mint leaf to the cups and placed them on a plate drizzled with Hershey's Syrup. My Easter guests loved them!

  • 4 stars

    5/23/2013

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