White Chocolate Latte Cups

• 1 cup (6 ounces) dark chocolate chips
• 2 teaspoons shortening
• 3 tablespoons sugar
• 3/4 cup heavy whipping cream
• 1/4 cup coffee liqueur
• 1 teaspoon instant espresso powder
• 14 ounces white baking chocolate, chopped
• Chocolate-covered coffee beans

1. In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of eighteen 2-in. foil muffin cup liners with 1/2 teaspoon melted chocolate. Refrigerate for 15 minutes or until firm. Repeat layers twice. Chill until set.
2. In a large heavy skillet, cook sugar over medium-low heat until melted and a golden amber color. Gradually stir in cream; cook and stir until sugar is dissolved. Add liqueur and espresso powder; stir until smooth. Stir in white chocolate until melted. Transfer to a small bowl; cover and refrigerate for 1-2 hours or until slightly thickened.
3. Carefully remove and discard foil liners from chocolate cups. Spoon or pipe filling into cups; garnish with coffee beans. Store in an airtight container in the refrigerator.

chocolate chips, shortening, sugar, heavy whipping cream, coffee liqueur, espresso powder, chocolate, chocolatecovered coffee beans

Taken from www.tasteofhome.com/recipes/white-chocolate-latte-cups/ (may not work)