Chocolate Cups

Place a paper or foil baking cup in each of eight 2 1/2- or 3-inch muffin-pan cups; set aside. In heavy 1-quart saucepan over low heat, heat semisweet-chocolate pieces with shortening until mixture is melted and smooth, stirring frequently. Starting from top rim of each paper cup, drizzle chocolate, 1 heaping measuring teaspoon at a time, down side of cup. About 3 of these teaspoons will line each cup. If necessary, spread chocolate over cup bottom. Refrigerate until chocolate is firm, about 30 minutes. With cool hands, remove 1 cup at a time from refrigerator; gently but quickly peel paper from each, leaving a chocolate cup. Set chocolate cups on chilled dessert platter and refrigerate. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Prepare vanilla instant pudding as label directs but use only 1 1/4 cups milk. With rubber spatula, fold whipped cream and orange-flavor liqueur into pudding until blended. Spoon orange cream filling into chocolate cups. Refrigerate until ready to serve. To serve, lightly sprinkle cocoa through small sieve over cream filling in chocolate cups. Garnish platter with lemon leaves if you like.