CHOCOLATE SHELL WITH CHOC. ALMOND CREAM

Loretta Sears

16 oz. milk chocolate, divided

1 ½ cups miniature marshmallows

1/3 cup milk

3 Tbsp finely chopped almonds

1 cup whipping cream

Melt 8 oz (1 1/3 cups) milk chocolate. Evenly coat the inside of pleated cupcake paper holders with a small pastry brush. Do not go to the top of paper. Chill 15 minutes and coat again. Chill over night. Gently peel away paper cups and return chocolate cups to the refrigerator.

Melt the remaining 8 oz of milk chocolate with the marshmallows and milk. Stir in almonds. Cool until cold and thick. Stir well. Whip the cream and fold into the chocolate mixture.

Fill the shells. Garnish with a dollop of whipped cream or cool whip.

These maybe frozen.