(Sandra Natera; Tucson, AZ)
Prep: 15 min. + freezing
4 squares (1 oz each) bittersweet chocolate, divided
1 C. strawberry ice cream
Whipped cream in a can
In a microwave-safe bowl, melt three squares of chocolate; stir until smooth. Brush chocolate evenly on the inside of two foil muffin cup liners. Freeze for 10 minutes or until set. Repeat brushing and freezing steps two more times.
Melt remaining chocolate; transfer to a small resealable plastic bag. Cut a small hole in a corner of the the bag. Pipe two heart shapes onto waxed paper. Freeze until set.
Just before serving, carefully peel liners off of chocolate cups and discard. Fill with ice cream. Garnish with whipped cream and chocolate hearts.
Yield: 2 servings
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