Chocolate Dessert Cups

These are an easy way to make any dessert fancy, and any type of chocolate may be used (swirls of white and dark look nice). I've even filled them simply with ice cream and fudge sauce for company dessert.

To make 10-12 chocolate cups/baskets/bowls, melt 12 oz. chocolate with 4 tablespoons of butter. Cut out twelve, roughly 6-inch, circles of wax paper. Carefully melt the chocolate with the butter in a double boiler, in a bowl set over a saucepan of simmering water (but not touching the water), or, if you're in a pinch, in the microwave. Stir until smooth, and spoon equal amounts of chocolate over each paper circle, using a teaspoon to spread close to the edges to make chocolate rounds with scalloped edges. Carefully lift each covered paper round and drape it over an upturned glass, curving the edges to create a frilled effect. Let the chocolate set completely, then carefully lift off the chocolate shape and peel away the paper.

Add your chosen filling and eat with delight.

**These are easy to make, but just make sure you spread the chocolate thick enough to ensure easy paper/chocolate separation.