1 cup large chunks of dark baking chocolate
1 container VELVET Peppermint Stick Ice Cream
1 8-ounce bottle premium hot fudge, warmed
2 Peppermint candy canes, crushed
8 paper cup cake forms

In a small saucepan or microwave-safe bowl, melt the chocolate until smooth. Place approximately one tablespoon of chocolate into the paper form and with a clean artist brush or back of a spoon, smooth the chocolate along the sides and bottom of the cup. Place in the refrigerator for approximately 30 minutes or until the chocolate has hardened. Carefully peel off the paper form and place the chocolate cups back into the refrigerator until serving time.

To serve: Place one chocolate cup on a small decorative plate. With a small ice cream scoop, place 2-3 scoops of VELVET Peppermint Stick Ice Cream into each cup. Drizzle a small amount of hot fudge and then sprinkle with a small amount of crushed candy canes.

Makes 8 servings.