FRUIT AND CREAM CUPS

6 (6-inch squares of aluminum foil)

6 glass tumblers about 2 inches in diameter at the bottom

16 ounces Ghirardelli Dark melting Wafers

2 cups heavy whipping cream

6 ounces Ghirardelli white melting wafers

1 cup sliced fresh fruit

Center a glass tumbler bases on one of the foil squares and cover tightly. Melt the dark chocolate in a small saucepan over low heat, stirring constantly. Dip foil wrapped tumblers in the chocolate to about a 2-inch depth allowing excess to drip back into the pan. Place the tumblers chocolate side up, on a tray: refrigerate until set. Melt the remaining chocolate again and dip the tumblers a second time and refrigerate again until set. Remove chocolate-coated foil from tumblers, carefully remove foil from chocolate and set the chocolate cups aside.

In a small saucepan, combine cream and white chocolate; melt over low heat until smooth, stirring constantly. Refrigerate mixture about 3 hours or until very cold and thick, stirring occasionally. Using a mixer, beat cream mixture at high speed until stiff. Spoon cream mixture into chocolate cups and top with your favorite fruit. Serve immediately.

If you have left over dark chocolate you can drizzle it over the top of each cup.

If your chocolate thickens or seizes during melting you can add a little shortening to bring it back, about 1 teaspoon of shortening for every 2 ounces of chocolate and reheat.

 

HAPPY EASTER KEEP SMILING