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How to Make Chocolate Cups using Balloons!
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!
Edible Chocolate Cups
Lucy Parissi | Supergolden Bakes
water balloons (use normal balloons to make bigger cups)
(7 oz) dark chocolate chips
or chocolate bar, chopped
a few drops vegetable or almond oil
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.