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    1  12  ounce package 
    semisweet or white chocolate chips
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    1 1/2  cups 
    whipping cream
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    3   tablespoons 
    cocoa powder
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    3   tablespoons 
    powdered sugar
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    Thin chocolate cookies (optional)
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    sliced almonds, sugared edible flowers, or fresh berries

Place one 12-cup muffin pan or two 12-cup mini-muffin pans in the freezer to chill.
Meanwhile, melt chocolate chips in the microwave or in a double boiler over hot (but not boiling) water, stirring until smooth. Using a round pastry brush or the tip of a teaspoon, coat the inside of each chilled muffin cup with melted chocolate. Return pans to the freezer for at least 1 hour, or preferably overnight.
To remove chocolate cups from muffin pan, apply gentle pressure to the inside of each cup and slide it out. (If chocolate cups won't slide out on the first try, return them to the freezer for 30 minutes to 1 hour, and then try again.) Place chocolate cups in an airtight container and store in refrigerator for up to 1 week, or freeze for up to 1 month.
In a mixing bowl, beat whipping cream with an electric mixer on medium-high speed until soft peaks form; slowly add cocoa powder and sugar. Beat until stiff.
Spoon whipped cream into a pastry bag fitted with a decorative tip. Pipe into chocolate cups. Garnish with sliced almonds or fresh berries.
To make inverted chocolate desserts, we used a NordicWare Bundt Muffin Pan for the chocolate cups. Fill each cup with chocolate whipped cream and place a thin chocolate cookie on top, pressing down so that cookie makes contact with sides of chocolate cup. Invert chocolate cups and garnish with a rosette of chocolate whipped cream and sugared edible flowers or fresh berries.
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