Chocolate Cream Cups

16 fluted paper baking cups
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening
1 (3 or 3 1/4 ounce) box regular vanilla pudding mix
1 envelope unflavored gelatin
1 teaspoon instant coffee powder
2 cups half-and-half
1 cup heavy cream, whipped
Chocolate sprinkles
16 maraschino cherries, drained

Same day or several days before serving: Put cups in muffin tins. In double boiler over hot, not boiling water, melt chocolate pieces with shortening; keep warm.

Starting from top rim of each paper cup, drizzle chocolate 1 heaping teaspoon at a time down inside of cup. About 3 teaspoons will cover entire inside of each cup. Refrigerate.

Early on serving day; remove a few cups at a time from refrigerator.

Gently, but quickly peel paper away from each, leaving a chocolate cup. Refrigerate.

In medium saucepan, combine pudding mix, gelatin and coffee powder. Stir in half-and-half. Cook as label directs.

Cover surface with wax paper and refrigerate until cool.

With rubber spatula gently fold whipped cream into mixture. Fill chocolate cups and refrigerate.