Ingredients Jump to Instructions ↓

  1. 8 oz. semisweet chocolate

  2. 12 aluminum foil baking cups, double-layered paper baking cups, or 3 oz. paper drinking cups

Instructions Jump to Ingredients ↑

  1. Place the chocolate in a microwave-safe bowl. Heat it on high for one to two minutes, stirring halfway through the cooking time, until the chocolate is melted. Using a spoon or brush, completely coat the insides of the cups with a layer of chocolate, being especially generous when covering the bottoms and top edges. Reserve any leftover chocolate for filling in spots you may have missed. Cover the cups with plastic wrap and refrigerate for 1 hour, or until firm. Then, holding a cup in one hand, carefully peel off the foil or paper layers with the other. Melt the leftover chocolate in the microwave and touch up any missed spots on the cups. Cover and refrigerate the mini-cups until you are ready to use them. Makes 12 chocolate cups.


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