Throwing a dinner party or having a few friends over? It’s super duper easy to make these luscious desert surprises and your guests will be amazed you made them all by yourself.
To make the chocolate cups, all you need is a mold. These were made using Wilton’s cordial cup molds found at www.wilton.com, but if your party’s tonight, you could always use mini-cupcake paper wrappers or small plastic cups.
First, melt chocolate in the microwave. The more cups you want to make, the more chocolate you’ll need. Start with a rough estimate of a hunk of chocolate per cup. No need to get too mad professor about this. Whatever you melt, you’ll use. Even if you have to eat it!
We recommend using chocolate that’s relatively firm such as a darker chocolate rather than a very milky chocolate just because the firmer the chocolate, the stronger the cup and the more liquid they will be able to hold. Experiment – white chocolate, chocolate infused with orange, almond chocolate with rich vanilla ice cream...
Must focus and not raid the kitchen cupboard!
Anyway, watch the chocolate melting and don’t overdo it. With a small clean paint brush, paint the chocolate on the inside of the cup (or cupcake wrapper) or pour some chocolate inside the cup and brush the chocolate up the sides. If you run out of chocolate, melt some more. When finished, put in the refrigerator to set.
You’ll likely need to paint a few more coats so the cup edges are thick, so repeat painting and refrigeration steps. Try to keep coatings as even as possible and cover the entire cup.
Once cups are completely set, if using the Wilton cup, pop out of the plastic mold. It’s easiest to do this when they have just come out of the refrigerator rather than when they have had a chance to warm up. If using the paper cupcake wrapper, peel away the paper. With a knife, smooth jagged edges if desired.
Fill chocolate cups with anything your imagination dreams - a strawberry and banana smoothie with a cheeky raspberry on top
or Licorice Allsorts
Or if you fancy something more adult, try liqueurs. I love the bittersweet orange taste of Cointreau or crisp raspberry vodka or creamy Baileys or even the Dutch treat, Advocaat.
Enjoy!
Please Note...
All work; including photographs, descriptions, stories, books, artwork, patterns, and crafts, represented on this site and elsewhere is protected by copyright. Please feel free to use my pdf books, e-zines, and patterns for your personal use, but not for commercial use.
Thank you!
Contents
Letters from London
Love Chocolate?
Want to Earn Money Doing Something You Love?
London Crafting
Euro-Santas