Recipe: Truffle Cups (using semi-sweet chocolate)

TRUFFLE CUPS

"Simple and quick to make, Truffle Cups make appealing containers for ice cream and sorbet, mousse, or fruit such as strawberries. Each Truffle Cup holds about 1/3 cup filling."

6 ounces semisweet chocolate, finely chopped or 1 package (6 oz) semisweet chocolate chips
6 to 8 paper cupcake liners

Melt chocolate in a double boiler or a bowl set over a pan of hot water.* Stir until smooth.

Working quickly, use the back of a spoon or a small knife to spread chocolate on bottom and up sides of 6 to 8 paper cupcake liners. Set liners in a muffin pan. Chill until firm in freezer, 10 to 15 minutes, or in refrigerator 20 to 30 minutes.

Carefully peel off the paper liners, handling chocolate as little as possible.

*TO MELT CHOCOLATE IN A MICROWAVE:
Chocolate may be melted in the microwave oven. Place chocolate in a small glass bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Continue with recipe.

TO MAKE AHEAD:
Recipe can be prepared up to 5 days ahead. Store Truffle Cups in the refrigerator, tightly wrapped in plastic wrap to prevent moisture condensation. After a number of days, the Truffle Cups may develop a grayish tinge, caused by cocoa butter rising to the surface. The chocolate may be less attractive, but it will be no less flavorful or safe to eat.

Preparation time and timesaver tip same as above.

Makes 6-8 servings
Source: the California Culinary Academy