Dark Chocolate Mint Cups with Chocolate Shamrocks

Ingredients:

• 1 C. Free2b Chocolate Chips
• 6 Free2b Dark Chocolate Mint Cups
• ¼ C. Corn-free Powdered Sugar (optional) 

Supplies

• Small Shamrock-shaped Cookie Cutter
• Pencil
• Small piece of Craft foam, 1-inch thick, soft and dense
• Craft Knife
• Waxed Paper, cut into 3-inch strips
• Double Boiler
• Paper Towel Tube, cut in half lengthwise (optional)
• Plastic Freezer Bag

Directions:

1. Trace the shamrock shape onto the surface of the foam and cut it out with a craft knife. Set aside with the waxed paper strips.
2. Place one inch of water in a double boiler. Bring the water to a boil over medium heat. Stirring, melt the chocolate chips.
3. Dip one side of the cut foam into the melted chocolate, just coating the surface. Picking up more melted chocolate as needed, stamp the shape onto the waxed paper strips.
4. Fill the corner of a plastic freezer bag with the remaining melted chocolate and cut a tiny hole in the tip.
5. Pipe stems onto each stamped shamrock.
6. If a curled shamrock is desired, transfer the stamped and piped waxed paper strips inside the cut paper towel tubes. Place them in the refrigerator to chill for 20-30 minutes.
7. Dust the Dark Chocolate Mint Cups with powdered sugar, if using and pipe a small dot of melted chocolate on top of each.
8. Once the chocolate shamrocks have chilled and set completely, gently peel them off and place one on the top of each cup. Enjoy immediately.