1 (6 oz.) pkg. semi-sweet chocolate bits
1 tsp. shortening

Melt over hot water until smooth. Using pastry brush swirl thin layer of chocolate over entire surface of eight 8 inch fluted paper baking cups, allow 1 tablespoon per cup.

Place cup in cool muffin pans. Chill. When hardens, remove carefully from shell. Work quickly.

Place chocolate cups in muffin pans again and keep cool. Just before serving time fill cups.

INSTANT COFFEE CREAM FILLING:

1 egg white
1 tbsp. instant coffee
4 tbsp. sugar
1 c. heavy cream or Cool Whip
1 tsp. vanilla

Combine egg white and coffee. Beat stiff. Add 2 tablespoons sugar. Beat until satiny. Combine cream and remaining sugar, vanilla. Beat stiff.