Recipe for cooking frangelico cream in chocolate cups

Desserts to Go with Coffee and Tea :: Candies and Confections

Frangelico Cream in Chocolate C.

Cream Filling
1 1/2 c. sugar
3 egg yolks
1 tsp. vanilla extract or flavoring
1 1/2 lb. cream cheese, softened
6 Tbsp. Frangelico liqueur
2 c. heavy cream

Chocolate C.
1 (12 ounce) bag Ghirardelli chocolate chips
1 to 2 Tbsp. shortening
12 paper c.cake c.

Cream Filling: Beat sugar, egg yolks and vanilla extract or flavoring until light and pale. Beat in softened cream cheese, then Frangelico liqueur. Set aside in a cool place.

Meanwhile, whip cream until stiff in separate bowl. Fold into cheese mixture. Pour into chocolate c., or if not using chocolate c., pour into goblets and chill. Garnish with fruit.

Variations: for liqueur cream, replace Frangelico with any fruit brandy or liqueur or amaretto.

Chocolate C.: Melt chocolate chips with the shortening (shortening will give the finished chocolate product a shine) according to pkg. instructions. Using a sm. paint brush, paint the inside of the 12 c.cake c.. Chill.

When c. are hard, gently peel off paper c.. Make a few extra as some may break while peeling off the paper.