Posted by JBic 11/20/2001 7:42 pm

Makes 6 servings.

Source: Tupperware

5 ounces white chocolate baking bar
3 tablespoons ground toasted almonds
6 ounces semisweet chocolate, broken up
1/2 cup plus 3 tablespoons heavy cream, divided
1/4 cup (1/2 stick) butter or margarine
1 egg yolk, slightly beaten
6 pieces chocolate or white-chocolate lace-d?or
    dessert decorations for garnish,* optional

For cups, arrange 6 foil cupcake liners in muffin tins for support. In inverted cover of a TupperWave Stack Cooker, place white chocolate baking bar. Microwave on HIGH 1 1/2 minutes until bar begins to melt. Stir to melt completely, then stir in almonds. Spoon one rounded tablespoon of the mixture into each of the 6 cups. Using a Tupperware Sandwich Spreader, spread mixture evenly on bottoms and up sides of cups. Chill cups until hardened, about l hour.

While cups are chilling, prepare filling: Place egg yolk in a Thatsa Bowl Jr.. In a TupperWave 3-quart casserole, place the semisweet chocolate, 1/2 cup heavy cream and the butter. Microwave on HIGH 2-3 minutes until chocolate is melted and mixture is hot (do not let it boil). Using a Tupperware Double-Sided Spatula, gradually stir about 1/2 of the hot chocolate mixture into the egg yolk. Return all the egg yolk-chocolate mixture to the casserole and cook on MEDIUM (50% power) 30-seconds to 1 minute until mixture is just hot. Stir in the remaining 3 tablespoons heavy cream. Cover and chill until mixture is smooth and thickened, about 1 1/2 hours, stirring occasionally. (If butter separates out, it will blend again when mixture is stirred.)

With electric mixer at medium speed, beat the chilled chocolate mixture until light and fluffy, about 2 minutes. Spoon or pipe the chocolate mixture into the chilled candy cups. Chill filled cups 2 to 24 hours.

To serve, let cups stand at room temperature 15 minutes. Garnish, if desired with lace decorations.

Per serving: 452 cal.; 5 g. pro.; 35 g. fat; 32 g. carb.; 88 mg. sodium