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Chocolate Truffle Cups

Wednesday, 2 March, 2011 - 2:07 pm

Chocolate cups.jpgIngredients:
1 15oz. bar of baking chocolate
1 bag of white chocolate chips
1 16oz. can of praline paste
Viennese Crunch
Mini cupcake holders - the firm metallic ones work best!  (Packs of 72 at destination dollar)

Melt the baking chocolate in a double boiler.
Once it is totally melted, pour the white chocolate chips inside and let them melt.
Once it is totally melted, pour the praline paste inside and let it melt.
Once it is all melted, pour some into a plastic cup.  Squeeze the two sides together, so that it should have a little spout.  Pour the chocolate mixture into the mini cupcake holders.
Crush the Viennese Crunch and sprinkle on top.
Place in the freezer until right before serving.

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