Chocolate Cups

I thought I would share a little of my pastry skills with you. Chocolate cups are a fun fast way to make ice cream or pudding look special. 

1. The first thing you need are balloons. I use water balloons because they are small but it doesn't matter. Blow the balloons up. You don't want them to big. 

2. Next melt you chocolate. You can use dark, milk or white chocolate it doesn't matter. You can even use candy melts they are a fun way to add a little color. Once chocolate is melted dip the balloons in only going about a third of the way up. Make sure the chocolate isn't too hot. It should be between 80 and 85 degrees. If it is hotter than that the balloon will pop and chocolate will go everywhere (sorry elaine). Let the chocolate drip off and slightly wipe the bottom on the edge of the container. Once you put it on the parchment paper the chocolate will run off a little and make a foot. hold the balloon upright until it does. 

3. Let the balloon either set up at room temperature or you can put them in the freezer for a few moments (this is what I recommend. the chocolate sets up much faster so less drips off). You then need to dip them a second time to make them sturdier. Once again let them set up in the freezer. 

4. One the chocolate is hard you can pop the balloon. Use scissors and always, always snip the balloon right below the knot. You do not want the balloon to burst because you chocolate cup will be blown up with it. 

5. Once the balloon is deflated you can just pull it out of the cup. 

6. Now you can fill your cups with whatever makes you happy and enjoy. You can leave the cups either at room temperature or in the freezer if you don't want to use them right away or if you have leftovers.