Chocolate Truffle Cups
Rec.food.cooking/aasimon (1997)
Recipe By : Quick and Easy Cooking at the Academy
Makes : 6

6 ounces semisweet chocolate chips

Gently melt the chocolate chips in a double boiler or microwave. Be careful not to scorch. Get out 6-8 paper cupcake liners and a muffin pan. When the chocolate is well melted, take a spoon, knife or clean basting brush and coat the bottom and sides of each cupcake liner. Set the liner in the muffin pan and set aside in fridge or freezer to cool. Fridge 30 minutes, freezer 10-15 minutes. Carefully peel the liners away from the truffle cups and fill with raspberries, whipped cream, or what have you.

Or, chill partially and fill with chocolate madness, then return to freezer. When firm, top with raspberries and cream as above.