This delicate confection holds small treats for your party guests -- and when it's empty, they can eat the basket!

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What You Need:

• 1 6-ounce package (1 cup) semisweet chocolate pieces
• 1 tablespoon shortening
• 7-1/2-inch heart-shaped baking pan
• Foil
• Pastry bag with writing tip

Instructions:

1. Press a large piece of foil over the inside bottom and up the sides of a 7-1/2-inch heart-shaped baking pan. Chill in freezer.

2. Stir together chocolate pieces and shortening in a 3-cup glass mixing bowl. Melt according to directions for Quick-Tempering Chocolate (see below).

3. Using a pastry bag fitted with a writing tip (a number 4 tip works well) or a heavy-duty plastic bag with a small hole cut in one corner, drizzle chocolate mixture randomly over bottom and sides of chilled foil on inside of cake pan.Chill in freezer about 5 minutes or until set.

4. To unmold, lift chocolate-coated foil from pan. Carefully peel foil from chocolate. Place chocolate heart on a serving tray. Makes one 7-1/2-inch basket (six 1-ounce servings).

To make a 9-inch basket: Follow recipe as directed, except substitute a 9-inch heart-shaped cake pan, and use 12 ounces semisweet chocolate pieces and 2 tablespoons shortening. You will have a little more chocolate than you need for the basket. Use just 2/3 of the chocolate mixture to make the heart basket. Reserve remaining chocolate to use for "repairs" if chocolate lace heart breaks while being removed from foil. (Spread remaining chocolate over waxed-paper-lined baking sheet. Chill until set. Chop and use in other recipes.)

Quick-Tempering Chocolate:

1. Chop bars, squares, or large pieces of chocolate into small pieces. In a 4-cup glass measure or a 1-1/2-quart glass mixing bowl, combine the chocolate and shortening.

2. Pour very warm tap water (100 degrees F to 110 degrees F) into a large glass casserole or bowl to a depth of 1 inch. Place the measure or bowl containing the chocolate inside the casserole. Water should cover the bottom half of the measure or bowl containing the chocolate. Adjust the water level as necessary. (Note: Be careful not to splash any water into the chocolate.)

3. Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth. This takes about 15 to 20 minutes. (Do not rush the process.)

4. If the water begins to cool, remove the measure or bowl containing the chocolate. Discard the cool water and add warm water. Return the measure or bowl containing the chocolate to the bowl containing water.

5. Do not allow any water or moisture to touch the chocolate. Just one drop can cause the chocolate to become thick and grainy. If water should get into the chocolate, stir in additional shortening, 1 teaspoon at a time, until the mixture becomes shiny and smooth.

6. When melted and smooth, the chocolate is ready for dipping or shaping. If the chocolate becomes too thick during handling, repeat Step 4. Stir the chocolate constantly until it again reaches dipping consistency.

7. Let your finished product set up in a cool, dry place. Do not chill your finished product or the chocolate will lose temper and become soft at room temperature.