Ghirardelli® Chocolate Dessert Cups

Ghirardelli® Chocolate Dessert Cups


"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."


20 m servings 415 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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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.


  • 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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  1. 11 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 cho...

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 affec...

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

The directions are misleading for sure! You'll need to add 1 tsp oil to each 11oz of chocolate.To the chef who popped her balloons: your chocolate was too hot! Cool the chocolate for more like 1...

These are so fun and cheap to make. The only complaint is the balloons are pretty hard to get off. I found that if you really freeze them and then take a lighter and melt the balloon away it wo...

Wonderful idea............yumo!

This is nice - in theory. Tried to make the cups, but the balloons popped every time they got near the chocolate. Tried multiple types of balloons as well. Too bad.

I could not make small cups with my tiny balloons because if I made them small the balloon had a nipple and would not sit up straight. The balloons were hard to get out , I gave up and went on t...

Loved it!!!!! I used a different kind of chocolate and added fresh fruit. Oneof my new favorite desserts.