Chocolate Dessert Cups
|Semi sweet chocolate||4 Ounce (1 Bar)|
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.
Carefully remove foil.