Dark Chocolate Cups
|Semi-sweet chocolate||4 Ounce|
|Filling of choice||1 Cup (16 tbs)|
Melt chocolate in top of double boiler over hot but not boiling water.
Remove double boiler from heat but leave top part over hot water.
Use a double thickness of paper or foil cups.
Dip a new clean, dry 1/2-inch brush in melted chocolate.
Brush on bottom and sides of cups 1/16 to 1/8 inch thick, pushing chocolate into ridges and smoothing as much as possible.
Place in muffin pan cups.
Chill until set.
Carefully peel off paper or foil.
Fill with desired filling.