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White Chocolate Lace Cups

Prep Time:

15 min

Total Time:

15 min

Makes:

2 servings

What You Need!

2 squares BAKER'S White Chocolate

2 tsp. grated orange zest

1/4 cup thawed COOL WHIP Whipped Topping

1/4 cup raspberries

Make It!

LINE each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.

DRIZZLE chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently zest off and discard foil.

STIR orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.

Kraft Kitchens Tips

Best of Season

Prepare as directed, using 1/4 cup mixed fresh berries, such as raspberries, sliced strawberries and blueberries.

Make Ahead

Unfilled chocolate cups can be stored in the freezer for up to 3 months. Remove from freezer and fill as directed just before serving.

Substitute

Prepare as directed, using COOL WHIP LITE Whipped Topping and/or BAKER'S Semi-Sweet Baking Chocolate.

K:44213v2 :64942

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Rated

by JrVanElk on 7/9/2009
" My husband loves these. I actually make them with dark chocolate. This also makes them look a little more elegant. They are a little difficult to make. It takes some practice, but even the broken ones look delicious."