Instructions: 6 Pieces chocolate or white-chocolate lace-decor dessert decorations for garnish,* optional

1. For cups, arrange 6 foil cupcake liners in muffin tins for support. In inverted cover of a TupperWave Stack Cooker, place white chocolate baking bar. Microwave on High 1 1/2 minutes until bar begins to melt. Stir to melt completely, then stir in almonds. Spoon one rounded tablespoon of the mixture into each of the 6 cups. Using a Tupperware Sandwich Spreader, spread mixture evenly on bottoms and up sides of cups. Chill cups until hardened, about l hour.

2. While cups are chilling, prepare filling: Place egg yolk in a Thatsa Bowl Jr.. In a TupperWave 3-quart casserole, place the semisweet chocolate, 1/2 cup heavy cream and the butter. Microwave on High 2-3 minutes until chocolate is melted and mixture is hot (do not let it boil). Using a Tupperware Double-Sided Spatula, gradually stir about 1/2 of the hot chocolate mixture into the egg yolk. Return all the egg yolk-chocolate mixture to the casserole and cook on Medium (50% power) 30-seconds to 1 minu te until mixture is just hot. Stir in the remaining 3 Tbs. heavy cream. Cover and chill until mixture is smooth and thickened, about 1 1/2 hours, stirring occasionally. (If butter separates out, it will blend again when mixture is stirred.)

3. With electric mixer at medium speed, beat the chilled chocolate mixture until light and fluffy, about 2 minutes. Spoon or pipe the chocolate mixture into the chilled candy cups. Chill filled cups 2 to 24 hours.

4. To serve, let cups stand at room temperature 15 minutes. Garnish, if desired with lace decorations.

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