1 (6 oz.) pkg. chocolate chips
1 tbsp. shortening
1/2 c. butter, room temperature
3/4 c. sugar
1 sq. unsweetened chocolate, melted
2 tsp. instant coffee powder
2 eggs
2 tbsp. Kahlua (or to taste)
1 bar white lindt chocolate (optional garnish)

Melt chocolate chips with shortening over low heat until smooth. Dip a paintbrush in chocolate mixture and paint bottom and rims of 1 inch or 2 inch paper cups. Refrigerate until firm; 30 minutes. Cream butter with sugar until well blended. Beat in chocolate and coffee powder. Add 1 egg. Beat 5 minutes. Add second egg, beat 5 minutes more on high speed until mixture is fluffy and smooth. Add Kahlua to blend. Peel paper from chilled chocolate cups and fill each cup with mixture.

Optional: Melt white chocolate on low heat. Refrigerate until thickened and pipe through cake decorator with rosette tip. Small rosette on each cup. Chill at least 2 hours.