2 cups semisweet chocolate morsels
1 cup heavy cream
2 tablespoons orange liqueur or
Arrange 40 1-1/4 inch foil candy cups on a
baking sheet. Using a fine sieve, sift a heavy layer of confectioners'
sugar in each.
Have a pastry bag fitted with a star tip ready.
In a medium saucepan, over low heat, stirring constantly, melt chocolate
In a large mixing bowl, beat cream until soft peaks form. Beat in orange
liqueur and chocolate all at once.
Quickly spoon the mixture into prepared pastry bag and pipe into foil
cups in peaked mounds.
Refrigerate at least 1 hour before serving.
Store, covered, in refrigerate for up to 2 weeks.