Chocolate Fruit Cup With Honey-Lemon Cream

• 1 (12 ounce) bagwilton chocolate candy melts
• 8 ounces light cream cheese, softened
• 8 ounces Cool Whip Lite
• 14 cup confectioners' sugar
• 1 tablespoon limoncello, liquer
• 1 tablespoon honey
• 1 cup assorted small or chopped fruit
• nonstick cooking spray

1. Melt chocolate in microwave on the defrost setting, or in double-boiler.
2. Melted chocolate needs to be deep enough to fully dip muffin papers into.
3. It's easiest to work with the muffin papers if you work with them in a stack of 10 or 15, this gives the outside paper strength so you can handle it.
4. Hold the stack of muffin papers at arms length to the cooking spray, and finely mist the outside of the outer paper with spray.
5. Dip muffin paper stack into chocolate all the way up to the edge.
6. Pull out of chocolate carefully using tongs or tweezers and place carefully on waxed paper.
7. Repeat for all 8 chocolate cups.
8. Refrigerate chocolate cups for 5 minutes, and repeat dipping, and then refrigerate for 5 more minutes.
9. If you can see any of the paper through the chocolate, you need to dip again, but two times is optimal -- you don't want it to be too thick.
10. When chocolate is hardened, carefully peel off paper.
11. Keep chocolate cups in refrigerator until you are ready to fill them.
12. Whip cream cheese till smooth.
13. Add Cool Whip, sugar, limoncello and honey to cream cheese and mix until combined and smooth.
14. Put whipped topping in a ziplock bag and cut the corner of the bag off.
15. Drop a couple pieces of fruit in the bottom of each cup, then squeeze the topping out over the fruit.
16. Top with more fruit.
17. Refrigerate until ready to serve.

melts, light cream cheese, sugar, limoncello, honey, fruit, nonstick cooking spray

Taken from www.food.com/recipe/chocolate-fruit-cup-with-honey-lemon-cream-285653 (may not work)