Instructions: MELT 6 SQUARES CHOCOLATE AND 1 T BUTTER IN A SAUCE PAN OVER LOW HEAT, STIRRING CONSTANTLY. USING A TEASPOON SPREAD CHOCOLATE MIXTURE OVER THE INSIDE OF THIRTY PAPER BONBON CUPS, COVERING THE ENTIRE SURFACE. CHILL TO FIRM THE CUPS, ABOUT ONE HOUR. CAREFULLY PEEL OFF THE PAPER. SERVE AT ONCE OR STORE IN FREEZER. BEAT UNSALTED BUTTER WITH EGG YOLK. GRADUALLY ADD SUGAR, BLENDING WELL. STIR IN CHOCOLATE (MELTED), LIQUEUR, VANILLA AND RIND. CHILL UNTIL FIRM ENOUGH TO HANDLE THEN SPOON INTO CUPS.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.