Mini Chocolate Cups
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Ingredients55 m servings 84 cals
Original recipe yields 20 servings (20 chocolate cups)
- Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Brush a thin layer of chocolate into each muffin cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 7 to 10 more times. Chocolate may need to be melted again.
- Carefully peel paper cup off away from the chocolate cups.
Per Serving: 84 calories; 5.4 g fat; 9.6 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 0 mg sodium. Full nutrition
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