Chocolate Crinkle Cups

Name: Chocolate Crinkle Cups
Cuisine: United States
Ingredients: Melt 2 tblsp. semisweet chocolate pieces at a time over hot (not boiling) water. As soon as melted, spread chocolate over inside of fluted cup-cake papers. Set in muffin pans; freeze at once until firm, about 15 minutes; peel off the paper and return cups to freezer until ready to serve.; Melt 2 tblsp. semisweet chocolate pieces at a time over hot (not boiling) water. As soon as melted, spread chocolate over inside of fluted cup-cake papers. Set in muffin pans; freeze at once until firm, about 15 minutes; peel off the paper and return cups to freezer until ready to serve.; Melt 2 tblsp. semisweet chocolate pieces at a time over hot (not boiling) water. As soon as melted, spread chocolate over inside of fluted cup-cake papers. Set in muffin pans; freeze at once until firm, about 15 minutes; peel off the paper and return cups to freezer until ready to serve.; Melt 2 tblsp. semisweet chocolate pieces at a time over hot (not boiling) water. As soon as melted, spread chocolate over inside of fluted cup-cake papers. Set in muffin pans; freeze at once until firm, about 15 minutes; peel off the paper and return cups to freezer until ready to serve.; Melt 2 tblsp. semisweet chocolate pieces at a time over hot (not boiling) water. As soon as melted, spread chocolate over inside of fluted cup-cake papers. Set in muffin pans; freeze at once until firm, about 15 minutes; peel off the paper and return cups to freezer until ready to serve.; At serving time, fill them with ice cream or sherbet and garnish with fruit. One (6 oz.) pkg. semisweet chocolate pieces makes about 8 crinkle cups.; At serving time, fill them with ice cream or sherbet and garnish with fruit. One (6 oz.) pkg. semisweet chocolate pieces makes about 8 crinkle cups.

Preparation info

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Party dessert for Junior High set

Method

Melt 2 tblsp. semisweet chocolate pieces at a time over hot (not boiling) water. As soon as melted, spread chocolate over inside of fluted cup-cake papers. Set