I have always wanted to make these. They would work for so many things like a fruit cup, ice cream, mousse...the possibilities are ENDLESS!!
Chocolate Cups* A good quality semi-sweet chocolate* Balloons, on the smaller side with no writing
Melt chocolate, either in a double boiler or in the microwave. LET ITCOOL. Seriously, this step can’t be overlooked, or your balloons willexplode all over your kitchen! Let it cool, and when you think it’s coolenough, let it cool some more. It should be warm but no more than that.Then…dip the bottom of your balloon in the chocolate, as high as you’dlike your cups to be.
Now, just sit back and let them harden. This will take a while, and youcan tell they’re hard enough when they’re no longer shiny. I let mine sitfor a couple of hours, although you could speed this up by putting them inthe fridge. When it’s time, take a pin and prick the balloons at the top;you don’t want them to pop, you just want to slowly let the air out. Theair will come out and the balloons will release from the chocolate.
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