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Black Forest Chocolate Chocolate Cups

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

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.

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