Chocolate cherry candy cups is an recipe muffins, well known from European country recipe.

Inredients

CANDY CUPS

1½ cups nondairy chocolate chips

CHOCOLATE-CHERRY MOUSSE FILLING

¾ cup nondairy chocolate chips

1 cup soy cream cheese

½ cup powdered sugar

2 tablespoons cherry liqueur

or rum

1 teaspoon vanilla extract

½ cup fresh or thawed frozen

pitted dark sweet cherries

Method

To make the candy cups, line a baking sheet with parchment paper or a silicone pad and have ready 16 mini-muffin cup liners.

Melt the chocolate chips in a double boiler over gently simmering water. Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute.

Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds.

Spoon 1½ teaspoons of the melted chocolate into each mini-muffin cup liner. Use a pastry brush or small spoon to coat a thick, even layer of melted chocolate on the inside of each cup. Make sure that the sides of the cups are coated thickly, as these tend to be the most delicate.

Place the cups upside down on the prepared baking sheet and allow the chocolate to firm up at room temperature for at least 2 hours.

Make sure the chocolate is totally set. Peel the liners off very carefully and set aside.

To make the mousse, melt the chocolate chips in a double boiler over gently simmering water.

Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute.

Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds. Yield: 16 candy Cups

Combine the chocolate, soy cream cheese, sugar, liqueur, and vanilla extract in a food processor or blender and process until smooth.

Add the cherries and process just until they are coarsely chopped. If you prefer larger pieces of cherries, chop them by hand and stir them into the chocolate mixture.

Spoon a heaping tablespoon of the mousse into each of the chocolate cups or pipe it in using a pastry bag.

Store the filled cups loosely covered in the refrigerator.