>From the Hershey's website...
~~~~~
Chocolate Dream Cups 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 
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 cup. Cover; refrigerate 
until ready to use.

4. Prepare either CHOCOLATE or RASPBERRY FILLING. Spoon or pipe into 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 (8 oz.) 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 (8 oz.) 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; refirgerate 20 minutes.

 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~~~


      

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