Montgomery Blair High School's Online Student Newspaper
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Feb. 13, 2006

Chocolate crinkle cups

by Mary Donahue, Online Managing Features Editor
This showy dessert is easy to make and provides just one of those extra little details that makes your baked goods stand out from the rest. Lemon sherbet, any ice cream that blends well with chocolate, whipped cream, custard and mousse are all examples are very good fillings. The success of this recipe depends on using semisweet chocolate as indicated with no substitutions.
These crinkle cup chocolates are the perfect edible container for your desserts
These crinkle cup chocolates are the perfect edible container for your desserts

Makes 8 to 10 servings

Kitchenware:
- 8 to 10 foil or paper cupcake liners
- pastry brush or very small spoon


Ingredients:
- 8 ounces semisweet chocolate


Preparation:

1. Place paper cups in muffin pans

2. Melt chocolate partially in double boiler over hot water

3. Remove from heat and stir until chocolate is completely melted and smooth

4. Using either a very small spoon or a pastry brush (preferred), line the insides of the cupcake papers with melted chocolate. Coat all the folds evenly and thickly to prevent breaking

5. Refrigerate until use. When ready to use, quickly peel paper off the cups with cool hands. Immediately spoon in desired filling and sprinkle with chocolate curls (if desired). Serve immediately or refrigerate filled cups until serving time



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  • Jon B on February 13, 2006 at 7:32 PM
    YAY!!
  • quail on February 14, 2006 at 9:28 PM
    yummmmmmmm
  • quail on February 14, 2006 at 9:28 PM
    may i say that you are the best cook i know.
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