Makes 1 1/2 dozen.

1 (8 oz.) pkg. semi-sweet chocolate squares

Melt semi-sweet chocolate squares in the top of a double boiler over hot water. Spread thinly inside mini-size, 2-inch diameter, aluminum foil baking cups, using 1 teaspoon of the melted chocolate to cover completely. Place on a jelly roll pan; quick chill in freezer to firm.

CHOCOLATE MOUSSE:

1/4 c. hot brewed coffee
1 (6 oz.) pkg. semi-sweet chocolate pieces
3 eggs, separated
3 tbsp. amaretto liqueur
2 tbsp. sugar
Chocolate Leaves (recipe follows) (optional)
Whipped cream

CHOCOLATE LEAVES:

Melt 2 squares semi-sweet chocolate over hot water. Spread thinly on chilled cookie sheet with a metal spatula. Set in freezer just until firm. Cut into small leaf shapes with hors d'oeuvre cutter or small sharp knife.