Cafe-Au-Lait Chocolate Cups Recipe

Chocolate Cups: Chop each square of chocolate into 8 pieces. Melt in bowl over hot, not boiling water, until 1/3 is still unmelted. Remove from water and stir until completely melted.

Place 10 large size aluminium foil baking cups in muffin pan. Using a teaspoon, spread chocolate mixture over inside of the cups, covering entire surface. Chill until firm. Carefully peel off foil. (Can be made ahead and kept refrigerated)

Filling: Prepare pudding and pie filling with milk and instant coffee as directed on the package. Cook, stirring occasionally, for 5 minutes. Stir in sour cream and sherry. Place plastic wrap on surface of pudding and chill for 30-40 minutes or until cool. Stir pudding and fill chocolate cups.

Chill 2 hours or until serving time. Garnish with maraschino cherries or sprinkle with grated chocolate is desired.