Recipe#4312

Title: Blackforest Cups

Newsgroups: rec.food.recipes 
 From: ak399@cleveland.freenet.edu (Carole A. Resnick) 
 Message-ID: <2a5ad7$rmq@usenet.INS.CWRU.Edu> 
 Date: 21 Oct 1993 06:32:07 GMT 

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.