12 ounces sweet chocolate (1.5 16 paper baking cups cakes) or 1 package chocolate bits.

Melt chocolate in the top of a double boiler over hot (not boiling) water; remove from heat and cool slightly. While chocolate is cooling, prepare 8 double paper cups by placing one insade another. Put 2 tablespoons of the cooled chocolate in each of the 8 cups. Using the back of a teasopoon, spread it around the cup so that the entire inside of the chocolate is firm. Then handling the cups as quickly and gently as possible, peel off the paper. Return cups to muffin pan. Keep chilled until needed.

To serve, fill with ice cream or some rich custard or pastry cream and top with chopped nuts or shredded coconut and a grating of semisweet or bitter chocolate.