Making chocolate cups without using balloons is easy to do using silicone molds, or cupcake wrappers.
It doesn’t really matter what silicone shapes you have at home, as long as you’re happy with it and the sizing is appropriate for the dessert you’re making.
- Melt chocolate in the microwave using a heat proof bowl. Glass tends to work the best for melting chocolate in the microwave. Melt the chocolate in 30 second intervals and mix with a spoon until you have a smooth mixture. You’ll probably only need 1/4 cup – 1/2 cup of chocolate to make your chocolate cups.
- Paint the chocolate onto the inside of the silicone mold or cupcake wrapper using a food safe brush. If you don’t have one, you can easily use a butter knife to spread the chocolate. Try to get it as evenly distributed as possible.
- Place the chocolate cup in the fridge for 30 min. It should have hardened up. You have the option of doing another layer of melted chocolate if you want, but you usually only need to do 1 layer to have enough chocolate for your chocolate cup.
- Gently peel away the silicone mold or cupcake wrapper. This is easier if you do multiple layers of chocolate because it thickens up the edges where you are peeling the silicone from. Keep this in mind if you want your chocolate cups to be perfect.
- Place your chocolate cup in an airtight container in the fridge until you’re ready to use it.
If you want to decorate the edging of your chocolate cup, you can use a bit of icing and pipe the icing around the edge of the chocolate cup.
Pour sprinkles onto the icing to give it a decorative ring around the chocolate cup for a bit of added color, and make it eye catching.
What to put in chocolate cups
18 foods you can put in chocolate cups:
- vanilla custard
- chocolate mousse
- raspberry mousse
- mocha mousse
- coffee mousse
- ice cream
- raspberries
- strawberries
- kiwi
- mandarin orange slices
- whipped cream
- ice wine
- hazelnut spread
- pudding
- Jell-o
- maraschino cherries
- iced coffee
- angel food cake
