6 oz. semi-sweet chocolate
2 tbsp. butter
8-10 lg. foil baking cups
Coconut
Maraschino cherries
Ice cream

Heat chocolate and butter over hot water until chocolate is partly melted. Remove from heat and stir rapidly until well blended and mixture begins to thicken. Using the back of a teaspoon, coat inside surface of baking cups with a thin layer of chocolate. Set in muffin pan to keep shape. Chill until hardened. If chocolate mixture thickens too much to spread, reheat over hot water until it is spreadable.

Just before serving, gently peel off foil cup leaving a chocolate cup. Fill carefully with a scoop of ice cream. Sprinkle with coconut and top with a cherry. At Christmas, green or red tinted coconut is festive.

These cups can be made ahead of time and wrapped in Saran Wrap and kept frozen until needed. They can be sprinkled with colorful sprinkles. They can also be filled with your favorite pudding.