These chocolate dessert cups are so elegant and lots of fun to make. The biggest requirement is patience.
1 1/2 pound(s) Ghirardelli Semi-Sweet Chocolate Chips
8 Small round balloons
In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5
minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot,
dip into chocolate, tipping to cover balloon halfway up with chocolate. Place
balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in
place until it starts to set. Repeat with remaining balloons to make 8 cups.
Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat
dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to
deflate; carefully peel away from chocolate. Refrigerate until needed. Use the
same day. Makes 8 dessert cups.
Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or
strawberries. (2) After dipping, drizzle cups with contrasting color melted chocolate. (3) For second dipping, use contrasting color chocolate, leaving part of first dipping exposed.
Come for a Chocloate Lovers http://www.loganberryinn.com/packages.htm Girlfriend Getaway weekend at Loganberry Inn Bed and Breakfast and we will make these pretty and yummy bowls.