Ghirardelli® Chocolate Dessert Cups

Directions

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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Reviews (8)

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12

GoGatorWife

Dec. 8, 2010

"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..." See more 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!"

8

Kiele Briscoe

Aug. 20, 2010

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

7

bakergirl

Feb. 24, 2012

"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 ..." See morerecipe."