Cupid’s Champagne Cups

Ingredients:

• 1/2 bag Wilton Light Cocoa Candy Melts
• 2 cups boiling water, divided
• 2 packages (3 oz. each) JELL-O Raspberry Flavored Gelatin
• 1 cup cold Moet & Chandon Champagne
• 1/4 cup Chambord
• 1/4 cups cold water, divided ice cubes
• 1 cup thawed Cool Whip Whipped Topping
• Decorations, assorted Valentine sprinkles and candies

Method:

1. Make heart candies using by squeezing melted chocolate out of a piping bag onto parchment.  Place in refrigerator until hardened, approximately 10 mins.
   ** Helpful Tip: When making the hearts, pipe multiple layers on top of each other allowing time to set in between, this will help prevent breaking!
2. Add 1 cup boiling water to 1 package gelatin mix in a medium bowl, stir 2 minutes or until mixture is completely dissolved
3. Stir in 1 cup cold water and mix thoroughly
4. Pour into champagne cups, refrigerate 1 hour or until gelatin is firm
5. While JELL-O is firming in the refrigerator, add remaining boiling water to remaining gelatin mix, stir for 2 mins until completely dissolved.
6. Mix remaining water and Chambord and add enough ice to mixture to measure 1 cup.  Add to gelatin and stir until thickened.
7. Stir in Cool Whip, spoon over gelatin layer in cups
8. Refrigerate for 3 hours or until firm
9. Decorate with chocolate hearts and Valentine’s candies or sprinkles

How to melt chocolate: Place Wilton Candy Melts in a piping bag and microwave on high for 1 minute, mix until chocolate is completely melted.

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