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Chocolate Custard Cups

Source of Recipe


From "The Good Housekeeping Illustrated Book of Desserts"






List of Ingredients



• 1 cup semisweet chocolate chips
  
• 1 Tbsp vegetable shortening
  
• 1 (4-ounce) pkg. vanilla-flavor instant pudding and pie filling
  
• 1-1/4 cups milk
  
• 3/4 cup heavy cream
  
• 2 Tbsp orange-flavored liqueur
  
• Unsweetened cocoa powder for sprinkling over finished cup
  






Instructions



1. Place 2-1/2-inch fluted paper or foil muffin cups in an eight-cup muffin pan. Set aside. Heat chocolate chips and shortening in a heavy, one-quart saucepan over low heat. Stir frequently until melted.
   
   
2. Coat the inside of each muffin cup with chocolate by drizzling at least 3 teaspoons of the chocolate mixture into each cup, starting from the top rim. Although the chocolate should cover the surface of each cup entirely, take care not to let too much chocolate pool in the bottom of the cups. Refrigerate until firm -- at least half an hour.
   
   
3. With cool hands, remove cups, one at a time, and gently but quickly peel the paper or foil cups from each, leaving a chocolate cup. Refrigerate the chocolate cups while preparing the filling.
   
   
4. Place pudding mix in a medium bowl. Prepare according to label directions, but use 1-1/4 cups of milk. Beat heavy or whipping cream in a small bowl, with mixer set at medium speed, until stiff peaks form. Using a rubber spatula or wire whisk, fold whipped cream, liqueur and pudding mixture together until blended.
   
   
5. Spoon filling into cups. Refrigerate until well chilled -- at least half an hour. Using a small sieve, sprinkle cocoa lightly over tops of cups before serving.
   
   Serves 8