Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CREAM FILLING
  1           Envelope  unflavored gelatin -- (1/4 ounce)
  6        Tablespoons  strawberry liquer
  3                     egg yolks
  1                Cup  whipping cream
  1         Tablespoon  Triple Sec or Cointreau
  1               Pint  strawberries -- washed & hulled
  1 1/2           Cups  sifted powdered sugar

Preparation:

Sprinkle gelatin over 1/4 cup strawberry liqueur. Heat over low heat until gelatin is dissolved. Stir in remaining 2 tablespoons liqueur; set aside. Beat egg yolks until lemon-colored and thick. Beat in gelatin mixture and powdered sugar; set aside. Whip cream until stiff. Fold in Triple Sec and egg yolk mixture until smooth and just blended. Place a whole strawberry in bottom of each chilled chocolate cup. Spoon in cream filling. Garnish with strawberries and mint leaves. Chill until ready to serve. 1 pound chocolate wafers 12 foil muffin baking liners On High setting, melt chocolate 1/2 pound at a time in the microwave. Stir every 30 seconds until melted. Spoon about 2 tablespoons of melted chocolate into foil liner. Swirl around to coat entire surface of liner. Repeat process until all the cups are made. Chill until firm, about 10 minutes.Carefully remove foil liners from chocolate cups. Chill cups until ready to fill. NOTE: Chocolate may also melted on top of a double boiler. *1 package (12 oz.) semi-sweet chocolate pieces, 1-1/2 oz. paraffin and 1 tablespoon butter or margarine may be substituted for the chocolate wafers.

Nutritional Information:

1995 Calories (kcal); 105g Total Fat; (46% calories from fat); 22g Protein; 254g Carbohydrate; 964mg Cholesterol; 331mg Sodium