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Careaulait Chocolate Cups

Author/Submitted by:
Servings: 6
Categories: Chocolate / Cookies / Desserts

8    Squares semi-sweet chocolate
1  pk  (6 serving size) Jell-o
    -vanilla pudding and pie
    -filling 2-1/2 cups milk
1  t  Instant coffee granules
1/2  c  Sour cream
1  tb  Sherry or orange liqueur

CHOCOLATE CUPS: Maraschino cherries or grated chocolate CHOCOLATE CUPS: Chop each square of chocolate into 8 pieces. Melt in bowl over hot, not boiling water, until 1/3 is still unmelted. Remove from water and stir until completely melted. Place 10 large size aluminium foil baking cups in muffin pan. Using a reaspoon, spread chocolate mixtur over inside of the cups, covering entire surface. Chill until firm. Carefully peel off foil. (Can be made ahead and kept refrigerated) FILLING: Prepare Jell-o pudding and pie filling with milk and instant coffee as directed on the package. Cook, stirring occasionally, for 5 minutes. Stir in sour cream and sherry. Place plastic wrap on surface of pudding and chill for 30-40 minutes or until cool. Stir pudding and fill chocolate cupsl Chill 2 hours or until serving time. Garnish with maraschino cherries or sprinkle with grated chocolate is desired. ** Chocolate cups can be prepared in miniature foil cups too** Origin: Kraft Holiday Homecoming recipe flyer Shared by: Sharon Stevens.

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