Cream Filling
1 1/2 cups granulated sugar
3 egg yolks
1 teaspoon vanilla extract
1 1/2 pounds cream cheese, softened
6 tablespoons Frangelico liqueur
2 cups heavy cream

Chocolate Cups
1 (12 ounce) bag Ghirardelli chocolate chips
1 to 2 tablespoons shortening
12 paper cupcake cups

Cream Filling: Beat sugar, egg yolks and vanilla extract until light and pale. Beat in softened cream cheese, then Frangelico liqueur. Set aside in a cool place.

Meanwhile, whip cream until stiff in separate bowl. Fold into cheese mixture. Pour into chocolate cups, or if not using chocolate cups, pour into goblets and chill. Garnish with fruit.

Variations: for liqueur cream, replace Frangelico with any fruit brandy or liqueur or amaretto.

Chocolate Cups: Melt chocolate chips with the shortening (shortening will give the finished chocolate product a shine) according to package instructions. Using a small paint brush, paint the inside of the 12 cupcake cups. Chill.

When cups are hard, gently peel off paper cup. Make a few extra as some may break while peeling off the paper.