Ghirardelli® Chocolate Dessert Cups

Ghirardelli® Chocolate Dessert Cups

Ghirardelli(R) 0

"Fill these cups with ice cream, sorbet, chocolate mousse, or fresh fruit such as raspberries or strawberries for a dessert that is sure to impress."

Ingredients 20 m {{adjustedServings}} servings 415 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 0 mg
  • 0%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. If you are using baking bars, break or chop the chocolate into 1-inch pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt half the chocolate, stirring occasionally until smooth. Cool for about 5 minutes.
  2. Line a baking sheet with parchment paper.
  3. Inflate the balloons to a 4-inch diameter; knot. Holding a balloon by the knot, dip into the chocolate, tipping to cover the balloon halfway up with chocolate. Place the balloon, knotted side up, on the prepared baking sheet, holding the balloon in place until the chocolate starts to set. Repeat with the remaining balloons to make eight cups. Place in the freezer for 5 minutes.
  4. Melt the remaining 3/4 pound chocolate and repeat the dipping procedure. Place in the freezer for 10 minutes.
  5. Snip a hole in each balloon to deflate; carefully peel the balloon away from the chocolate. Refrigerate until needed. Use the same day.
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  • Variation: After dipping, drizzle the cups with a contrasting color of melted chocolate. Or, dip the cups a second time, using a contrasting color of chocolate, leaving part of the first dipping exposed.
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Reviews 10

  1. 10 Ratings


I was skeptical at first with this recipe, but it worked out perfectly for me! I did make one change..after I blew up my ballon to the size I needed I dipped it in cocoa powder thinking the chocolate would peel away from the balloon better. It must have worked because I didn't have any problems seperating the chocolate and balloons. My cups didn't look as pretty as the picture, but they still impressed my family at our reunion!


One thing I recommend is that once you have inflated your balloons, wash them in a very light soap-water mixture and rinse very well to remove any residue from the manufacturing that might affect the recipe.

Kiele Briscoe

I made the cups for mini cheese cake bites. Everyone loved them!