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Chocolate Cups

8 fluted or foiled baking cups to fit 2 1/2 or 3 inch muffin pan cups
6 ounces semisweet chocolate chips
1 tablespoon shortening
3/4 cup whipping cream or heavy cream
1 package vanilla flavored pudding and pie filling, 4 serving size
1 1/4 cups milk
2 tablespoons orange liqueur
unsweetened cocoa

Place a paper or foil baking cup in each of eight 2 1/2- or 3-inch
muffin-pan cups; set aside.

In heavy 1-quart saucepan over low heat, heat semisweet-chocolate
chips with shortening until mixture is melted and smooth, stirring
frequently. Starting from top rim of each paper cup, drizzle
chocolate, 1 heaping measuring teaspoon at a time, down side of
cup. About 3 of these teaspoons will line each cup. If necessary,
spread chocolate over cup bottom. Refrigerate until chocolate is
firm, about 30 minutes.

With cool hands, remove 1 cup at a time from refrigerator; gently
but quickly peel paper from each, leaving a chocolate cup. Set
chocolate cups on chilled dessert platter and refrigerate.

In small bowl, with mixer at medium speed, beat whipping cream
until stiff peaks form. Prepare vanilla instant pudding as label
directs but use only 1 1/4 cups milk. With rubber spatula, fold
whipped cream and orange liqueur into pudding until blended. Spoon
orange cream filling into chocolate cups. Refrigerate until ready
to serve.

To serve, lightly sprinkle cocoa through small sieve over cream
filling in chocolate cups.

NOTES : You can fill these thin, semisweet chocolate cups with ice
cream or your favorite pudding, if desired.

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