Chocolate Cup Brownie Sundae

Chocolate Cup Brownie Sundae

Made with:

HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)
HERSHEY'S Chocolate Syrup, Bottle (Item# 31240)

Ingredients

1 lb. 5 oz. HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)
-- Prepared brownie pieces
-- Sorbet or ice cream (any flavor)
-- Raspberries, strawberries, blueberries or other fresh fruit slices
-- HERSHEY'S Chocolate Syrup, Bottle (Item# 31240)

Directions

    1. At least 2 hours in advance, prepare CHOCOLATE CUPS: Line 24 muffin cups (2-1/2 inches in diameter) with foil or paper baking cups. Place HERSHEY'S MINI KISSES Milk Chocolates in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Cool slightly.
    2. Coat inside of pleated surface and bottom of baking cups thickly and evenly with melted chocolate using a soft-bristled pastry brush. Refrigerate coated cups 10 minutes or until set; re-coat any thin spots with melted chocolate. (If necessary, reheat chocolate at MEDIUM for a few seconds.) Refrigerate cups until very firm, 2 hours or overnight. Cover; refrigerate until ready to use.
    3. For each BROWNIE SUNDAE, remove baking cup from outside of chocolate cup. Place brownie pieces in bottom of chocolate cup. Top with sorbet or ice cream. Garnish with fresh fruit and HERSHEY'S Chocolate Syrup. Serve immediately.

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