Chocolate cups!!!! I always thought home made chocolate cups would be kind of a difficult and fancy idea that just wasn’t practical to make day to day. Boy was I wrong! These were almost so easy you don’t even have to do anything than look at the pictures. I bet hand washing regulars dishes is about as much work as making these (I hate washing dishes, so you might not agree).
Now I (and you) have a new tool in your entertaining tool belt. Chocolate cups. You can do just about anything with them too. In this post, I show you how to make them, and show you two different ideas to fill them. These would be great as a dessert or for a special mid-day treat.
Send us pictures and ideas of how you used them and we will feature you on our site too!
Ingredients:
- 1 1/2 cups Chocolate Chips
- 8 Small Balloons
- Whatever you want to fill the cups with.
Directions:
- Melt the cups in a microwave safe bowl. Do this by microwaving on high for 15 seconds at a time, stirring in between. You do not want to do any more than necessary. As soon as you can stir and have the chocolate turn into a thick soup, you are done.
- Spoon one dollop of chocolate onto a pan you can stick in your fridge.
- Blow up and dip each balloon into the chocolate and place each balloon chocolate down onto one of your dollops. This will form the base and sides of your bowl.
- Chill until chocolate is solid. I waited overnight but this was probably overkill.
- Remove the sheet from the refrigerator and pop each balloon. Carefully remove all parts of the rubber from your chocolate cup.
- Using a spatula, carefully lift the chocolate dish from the sheet and place on a plate to serve.
- Fill with your filling and serve. I used pomegranate and blueberries in one and whipped cream with sprinkles for the other. I recommend using ice-cream and serving it with a nice after dinner latte.
Printable directions are below.
- 1 1/2 cups Chocolate Chips
- 8 Small Balloons
- Whatever you want to fill the cups with.
- Melt the cups in a microwave safe bowl. Do this by microwaving on high for 15 seconds at a time, stirring in between. You do not want to do any more than necessary. As soon as you can stir and have the chocolate turn into a thick soup, you are done.
- Spoon one dollop of chocolate onto a pan you can stick in your fridge.
- Blow up and dip each balloon into the chocolate and place each balloon chocolate down onto one of your dollops. This will form the base and sides of your bowl.
- Chill until chocolate is solid. I waited overnight but this was probably overkill.
- Remove the sheet from the refrigerator and pop each balloon. Carefully remove all parts of the rubber from your chocolate cup.
- Using a spatula, carefully lift the chocolate dish from the sheet and place on a plate to serve.
- Fill with your filling and serve. I used pomegranate and blueberries in one and whipped cream with sprinkles for the other. I recommend using ice-cream and serving it with a nice after dinner latte.
- Printable directions are below.
