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Line 12-cup muffin pan with foil cupcake liners, discarding paper part of liners; set aside. In medium microwave-safe bowl, melt chocolate chips according to package directions; stir until smooth.
Spoon chocolate by rounded tablespoonfuls into muffin liners, and spread with the back of small spoon to coat sides and bottoms completely.
Refrigerate 30 minutes or until firm. Carefully peel and discard foil from chocolate cups. On dessert plates, arrange chocolate cups.
Fill each with 1 scoop ice cream, then garnish, if desired, with sliced fruit, whipped cream.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.