Meal Type:

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 2 0.5 1 2 4 8 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: June 11, 2009

1. Heat chocolate chips and shortening over medium heat, stirring constantly, until chocolate is melted, 3 to 4 minutes.

2. Line 12 medium muffing cups with paper baking cups.

3. Swirl 1 tablespoon of the chocolate mixture in each cup with back of spoon to coat bottom and sides.

4. Refrigerate until firm. Fill in with remaining chocolate.

5. Refrigerate until firm. Carefully remove paper baking cups from chocolate shells.

6. Return shells to muffing cups. Heat marshmallows and milk.

7. over medium heat, stirring constantly, just until marshmallows are melted.

8. Place in bowl of ice water or refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

9. Stir in liqueurs. Beat whipping cream in chilled bowl until stiff.

10. Fold marshmallow mixture into whipped cream, fold in food color.

11. Divide filling among chocolate shells. Refrigerate until set, 2 to 3 hours.

12. Garnish with whipped cream if desired. 12 servings, 370 calories each.

13. MICROWAVE TIPS: to melt marshmallows, place marshmallows and milk in a 3 quart microwavable casserole.

14. Microwave uncovered on high, (100%) for 2 minutes, stir.

15. Microwave until marshmallows are melted, 30 to 90 seconds.

16. You can use the microwave to melt the chocolate, but be careful you don't crystallize it by using to high of a heat.

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Dietary Notes:

This recipe is high in Vitamin A with 41% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.

Food Allergy Information: