CHOCOLATE DESSERT CUPS

1 (4 oz.) bar Ghirardelli Semi-Sweet Chocolate
1 Tbsp. butter
8 fluted foil baking cup liners

In double boiler, melt broken chocolate with butter, stirring constantly. Do not overheat chocolate. Let stand until chocolate cools.

Place 4 liners into muffin pans. Pour 1 tablespoon chocolate into each cup. With small metal spatula, spread chocolate into sides of liners. Chocolate must be thick enough to stick to foil. If not, add a second coat later. Place another foil liner on top of chocolate and press lightly to even the sides. Refrigerate 1 hour or longer.

To serve, carefully remove foil.

Makes 4 dessert cups
From: Recipelink.com
Source: Recipe pamphlet: Ghirardelli Chocolate Recipes from Ghirardelli Square