Chocolate Fruit Cup With Honey-lemon Cream

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 8
• 1 (12 ounce) bag wilton chocolate candy melts
• 8 ounces light cream cheese, softened
• 8 ounces cool whip lite
• 1/4 cup confectioners' sugar
• 1 tablespoon limoncello, liquer
• 1 tablespoon honey
• 1 cup assorted small or chopped fruit
• nonstick cooking spray

Recipe

• 1 melt chocolate in microwave on the defrost setting, or in double-boiler.
• 2 melted chocolate needs to be deep enough to fully dip muffin papers into.
• 3 it's easiest to work with the muffin papers if you work with them in a stack of 10 or 15, this gives the outside paper strength so you can handle it.
• 4 hold the stack of muffin papers at arms length to the cooking spray, and finely mist the outside of the outer paper with spray.
• 5 dip muffin paper stack into chocolate all the way up to the edge.
• 6 pull out of chocolate carefully using tongs or tweezers and place carefully on waxed paper.
• 7 repeat for all 8 chocolate cups.
• 8 refrigerate chocolate cups for 5 minutes, and repeat dipping, and then refrigerate for 5 more minutes.
• 9 if you can see any of the paper through the chocolate, you need to dip again, but two times is optimal -- you don't want it to be too thick.
• 10 when chocolate is hardened, carefully peel off paper.
• 11 keep chocolate cups in refrigerator until you are ready to fill them.
• 12 whip cream cheese till smooth.
• 13 add cool whip, sugar, limoncello and honey to cream cheese and mix until combined and smooth.
• 14 put whipped topping in a ziplock bag and cut the corner of the bag off.
• 15 drop a couple pieces of fruit in the bottom of each cup, then squeeze the topping out over the fruit.
• 16 top with more fruit.
• 17 refrigerate until ready to serve.