In top of double boiler over hot (not boiling) water, melt chocolate; remove from heat and stir well.
Let cool just until soft pudding consistency.
With small spoon, carefully spread chocolate over inside of 8 fluted paper baking cups, leaving 1/8-inch (3 mm) uncovered border at top.
Freeze for 10 to 15 minutes or until hardened; peel off paper.
(Cups can be refrigerated in airtight container for up to 3 days.)