How to Make Edible Chocolate Cups Using Balloons!

By Lucy Parissi

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, Updated Feb 26, 2021

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These Edible Chocolate Cups are easy and fun to make. You simply need small balloons and melted chocolate! Fill with chocolate mousse or ice cream to create an impressive dessert.

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I teased about being filmed in my kitchen some weeks ago and I am so glad I can finally reveal what this exciting project is all about… I have partnered up with HomeSense to share my chocolatey baking hack to help raise money for Sport Relief! 

These cute chocolate cups require no actual baking – just melting chocolate and a little messy fun with water balloons.

But although the effort involved is pretty minimal, these chocolate cups have real wow factor – filled with ice cream and fresh berries or chocolate mousse, they are the dream dessert for any chocoholic. 

TOP TIPS FOR CHOCOLATE CUP SUCCESS!

But before you rush out to buy chocolate and balloons, here are a couple of helpful hints.

• Wait until the melted chocolate has cooled a little otherwise the balloon may burst.
• Don’t worry if the cups have a small hole at the bottom when you pop and pull out the balloons – simply patch this up with some of the leftover melted chocolate and leave to dry.
• The chocolate cups are understandably quite fragile so handle with care and consume within a day. 

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How to Make Chocolate Cups using Balloons!

By Lucy Parissi | Supergolden Bakes

These edible chocolate cups are perfect for serving ice cream or chocolate mousse in. They are also really easy to make – you just need a few water balloons!

Prep Time: 22 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 22 minutes minutes

Servings: 4

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Video

https://youtu.be/884FsFi8meM

Equipment

• water balloons (use normal balloons to make bigger cups)

Ingredients

• ▢ 200 g (7 oz) dark chocolate chips or chocolate bar, chopped
• ▢ a few drops vegetable or almond oil

Instructions 

• Use a large knife to chop the chocolate into small pieces (you can also use chocolate chips). Place in a small bowl.
• Bring a small saucepan filled 1/2 with water to the boil and reduce the heat until it barely simmers. Place the bowl over the saucepan, making sure the bottom doesn’t touch the water.
• Stir until the chocolate melts and is completely smooth. Take off the heat and allow to cool for 5 minutes.
• Inflate the balloons. Add a couple of drops of oil on a piece of kitchen towel and wipe the balloons.
• Line a tray with baking paper.
• Dip a balloon in the melted chocolate, rotating slowly so that the bottom and sides are covered – about halfway up.
• Lift the balloon and let any excess chocolate drip off. Place on the tray.
• Repeat with more balloons until you have used most of the chocolate. Place the balloons slightly apart on the tray.
• Leave the cups to dry at room temperature for a couple of hours or place in the fridge (the chocolate will lose some of its gloss if you put the cups in the fridge).
• When the chocolate is completely dry, use scissors to snip a small hole in the balloons allowing them to slowly deflate.
• Gently pull the balloons out – don’t worry if there are small holes at the bottom of the cups, simply patch with some leftover melted chocolate and leave to dry.
• Fill the balloons with ice cream and fresh berries and serve with a dusting of chocolate shavings.

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