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Chocolate is such a fun food! You can do so many things with it so I thought I'd share one of the ways I spoil my family. Here I melted one bag of semi-sweet chocolate chips and 1/2 bag of milk chocolate chips in a double boiler over low simmering water. You don't want to go to hot. While this is going on put 8 oz. of cream cheese in your mixer bowl to soften. You will find out later.
Next I lightly oiled, and I do mean lightly as the chocolate will slide down the sides if you over do it, my favorite vintage sand tart molds. With a spoon I spread some of the melted chocolate in and around the mold to cover the bottom and up the sides. You want it thick enough to not break as you take them out of the molds but not too thick as they will be filled with a yummy treat. Next I put about a 1/4 of a cup of the melted chocolate in a squeeze bottle with narrow tip.
I then piped out the chocolate onto wax paper and went over the designs twice to make them stable. The photo above is the heart shell inverted to show you the pattern. I actually put all of these in the fridge to set up. I took them out and tweaked the molds until the chocolate shells pop out. If they don't pop out fairly easily put them in the freezer for a few minutes.
Place the shells on a nice plate, you can line it with a doily or whatever suits your fancy.Back to the cream cheese. Add 1/2 cup powdered sugar and beat on low. While this is going on melt 2 T. butter and add. Now add the leftover chocolate and beat one to two minutes. Add 3/4 to 1 cup of heavy whipping cream and beat until nice and thick. You can add 1/2 t. of vanilla as well. I used a cake decorator bag but you can just spoon the mixer into the chocolate shells. I added the little heart decorations I'd made earlier and then piped whip cream around the edges. Chill covered until ready to serve. Delicious. This recipe will make about 10 cookie size shells and filling.
Enjoy!
