Ingredients:

1 cup heavy cream
8 bars (1.5 oz. each Godiva® Dark Chocolate, chopped
1 can (13.5 oz.) Pepperidge Farm® Pirouette® Rolled Wafers, any variety

Directions:

PUT 32 (1”) aluminum foil truffle cups* on shallow-sided baking pan.

HEAT cream in 1-qt. saucepan over medium-high heat to a boil.

PUT chocolate in bowl. Pour cream over chocolate. Let stand for 1 min. Stir until mixture is smooth and chocolate melts.

PUT chocolate mixture into quart-size resealable plastic bag. Close bag and cut one corner to make an opening. Squeeze about 1 tbsp. chocolate mixture into each cup. Refrigerate for about 1 hr. or until mixture is almost set.

CUT wafers into 1/2" pieces. Put about 3 wafer pieces on each cup. Refrigerate for 3 hr. more or until filling is completely set.

TIP: *Truffle cups are available in craft stores

Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 4 hours

Yield:

Serves 32