Chocolate Cream Cups Recipe

• 350 gm Semisweet Chocolate Chips
• 2 tbsp Shortening
• 1 box (3 oz) Vanilla Pudding Mix
• 1 envelope Unflavored Gelatin
• 1 tsp Instant Coffee Powder
• 2 cups Half and Half Cream
• 1 cup Heavy Cream (whipped)
• 4 tbsp Chocolate Sprinkles
• 8 Cherries (halved)
• 16 fluted Paper Baking Cups

• Melt chocolates with shortening in hot water in a double boiler.
• Pour 3 tsp of the chocolate syrup on each paper cup, coating the inner surface.
• Place in the refrigerator for 7-8 hours until firm and stiff.
• Remove a few cups at a time from refrigerator. Gently, but quickly remove the paper away from each, leaving a chocolate cup. Refrigerate.
• Combine pudding mix, gelatin and coffee powder. Stir in half-and-half.
• Prepare pudding as directed on the package.
• Let it cool and refrigerate until chilled.
• Add whipped cream into this mixture. Fill chocolate cups with it and refrigerate. Sprinkle with chocolate sprinkles and put cherry halves on each cup.
• Serve immediately.