Sweet and simple chocolate praline cups with an adorable decoration; this recipe yields a large amount, perfect for a simcha. These cuties will have everyone oohing an aaahing over at the sweet table.
Yield: 50 cups
Melt praline and chocolate over double boiler.
Pour into 50 whiskey cups, filling only halfway. Refrigerate for five to ten minutes until semi-soft.
Sprinkle nut crunch onto chocolate. Place one fruit candy onto center. Insert wire of leaf 1/4 inch into chocolate, behind fruit candy. Freeze.
Chocolate pops out easily from cups prior to serving.
Photo by Peri Photography