It’s no secret that there are a lot of chocoholics here at Gygi. We seize every opportunity to add chocolate to any dish we can get away with. Which is why cute chocolate cups are high on our “love it” list. These Easter chocolate dessert cups are endlessly versatile, impressive, and very easy.
What you’ll need
Makes about 6 chocolate cups
1 pound White Compound Chocolate
Six water balloons, inflated
About three cups filling of your choice
To start, simply melt your chocolate in the microwave for 30 second intervals at half power. Once your chocolate is completely melted, let it cool to about 86 degrees so the balloons don’t pop when you dip them. Dip the inflated water balloons in the chocolate, turning to coat the sides, and let the excess drip off. Set the balloons on a baking sheet lined with parchment paper and repeat with remaining balloons. You can repeat this process to make thicker chocolate cups, if desired.
Once the chocolate is completely cooled and hardened, carefully pop the balloon and remove from the chocolate cup. Now you’re ready to fill the cups with about a half cup of filling. We went with the tropical fruit salsa from our coconut panna cotta recipe, but these chocolate cups are also perfect for mousse, fresh fruit, or ice cream. Get creative!
For a step-by-step tutorial on how to make your own chocolate cups, check out our quick video.
Enjoy!
