Melt chocolate slowly over hot, not boiling, water. When almost melted, remove from water and beat until smooth. Add the lukewarm melted shortening and blend well. Cool slightly. Set out large paper baking cups (cupcake liners). Use two or three together to make handling easier. Use a flat paint brush and brush the inside of the cups with a layer of chocolate. Put in refrigerator to harden and continue with the rest of the cups. Brush on several layers until chocolate cups is formed. Refrigerate about 30 minutes. Remove from refrigerator and peel off paper immediately. Let stand at room temperature until needed.

To use milk chocolate, decrease melted shortening to 1 tablespoon. Bitter chocolate - the same as semi-sweet.

These may be filled with fruit, custard, or ice cream. They may be frozen. We have filled them with coffee ice cream and topped them with chocolate-molasses chips, crushed.