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1
Melt chocolate in microwave on the defrost setting, or in double-boiler.
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2
Melted chocolate needs to be deep enough to fully dip muffin papers into.
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3
It's easiest to work with the muffin papers if you work with them in a stack of 10 or 15, this gives the outside paper strength so you can handle it.
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4
Hold the stack of muffin papers at arms length to the cooking spray, and finely mist the outside of the outer paper with spray.
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5
Dip muffin paper stack into chocolate all the way up to the edge.
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6
Pull out of chocolate carefully using tongs or tweezers and place carefully on waxed paper.
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7
Repeat for all 8 chocolate cups.
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8
Refrigerate chocolate cups for 5 minutes, and repeat dipping, and then refrigerate for 5 more minutes.
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9
If you can see any of the paper through the chocolate, you need to dip again, but two times is optimal -- you don't want it to be too thick.
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10
When chocolate is hardened, carefully peel off paper.
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11
Keep chocolate cups in refrigerator until you are ready to fill them.
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12
Whip cream cheese till smooth.
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13
Add Cool Whip, sugar, limoncello and honey to cream cheese and mix until combined and smooth.
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14
Put whipped topping in a ziplock bag and cut the corner of the bag off.
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15
Drop a couple pieces of fruit in the bottom of each cup, then squeeze the topping out over the fruit.
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16
Top with more fruit.
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17
Refrigerate until ready to serve.
