Great for Ice Cream or
Chocolate Mousse !!!
All it takes to make these are ingredients you probably already have in your pantry:
2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk (not evaporated). Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake pans; spread about 2 tablespoons of the chocolate mixture on the bottom and up the sides of the paper liners (make the sides and upper edges nice and thick).
Freeze for at least 2 hours. Carefully peel off paper liners (see hint below) and fill with a scoop of your favorite ice cream or chilled mousse. Makes about 12 desserts.
NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.
NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.
NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.
GOOD HINT
Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes them easier to peel.
ENJOY !!!
