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Black Forest Chocolate Chocolate Cups




Source of Recipe


Internet


List of Ingredients




12-ounce pkge semisweet chocolate chips
2 Tbl black cherry preserves
1/2 cup milk chocolate chips
1/4 cup confectioners' sugar
Red food coloring


Recipe



Stir the semisweet chocolate in a medium-size heavy saucepan over
very low heat until melted and smooth. Spoon about 1/2 teaspoon of the
melted chocolate into each of twenty-four 1-inch paper or foil bonbon
cups. Drop about 1/4 teaspoon preserves into each cup. Spoon enough of
the remaining melted chocolate into each cup to fill to the top. Set the
cups aside. Stir the milk chocolate chips in a small heavy saucepan over
very low heat until melted and smooth. Remove fromthe heat and set
aside. Stir the confectioners' sugar and 1/2 to 1 teaspoon of water in a
small bowl until blended and smooth; add a drop of food color, stirring
to a light pink color. Spoon the melted milk chocolate and the icing
into separate heavy-dutp sandwich bags. Seal or twist the bags shut; cut
a tiny hole in one corner of each. Pipe icing in lines across the tops
of the chocolate cups. Pipe chocolate in lines crosswise to the icing.
Refrigerate at least 30 minutes until set. Store in an airtight
container in the refrigerator for up to 1 week.

Makes 2 dozen cups.