This Edible Chocolate Cups Recipe is a childhood dream come true for me. I’m a staunch believer in the power of chocolate creating instant happiness. As a kid I used to dream of having a house made of chocolate, Roald Dahl’s Charlie And The Chocolate Factory used to be my ultimate idea of heaven !
I haven’t succeeded in making a whole chocolate abode for myself but at least I have these yummy edible chocolate cups to satisfy the longing.
These are surprisingly very easy and quick to make and stylish to serve your desserts in. You can use them to serve fresh fruits, ice cream , frozen yogurt, chocolate ganache, caramel, nuts, puddings and mousse…actually the choices are infinite.
Tips for Tempering the Chocolate :
The easiest way to temper the chocolate is in microwave. Chop the chocolate into chunks, place in a microwave safe bowl.
Microwave for 30 seconds at intervals, keep repeating till the chocolate is turned into a silky, smooth sauce.
If you are tempering it on stove top,
rest a metal bowl on a saucepan with 1 inch of water in bottom.
Bring the water to a simmer, not a boil and keep stirring the chocolate till it’s smooth.
Remove from heat. Don’t over temper or burn the chocolate.
* you can use both dark and white chocolate for a striped effect.
*temper at least 200 grams of chocolate, smaller quantity burns easily.
*left over chocolate can be refrigerated and reused.
*a single drop of water can make the chocolate curdle, so be careful to keep water away from your tempered chocolate.
Cling film/plastic wrap
Paint brush or kitchen brush
Muffin paper cups
This Is What You Do:
This method creates artistic looking cups with uneven ridges. Cut plastic cling film into squares big enough to cover the bottom half of the glasses, almost 5 inches squares.
Turn the glasses upside down, place a piece of cling film over the inverted glass and press it down on the sides.
Paint a thin and even layer of chocolate, covering the bottom and 1/3 of the sides. Repeat with all glasses.
Place them in the freezer immediately to help set the layer. Chocolate will dribble down but don’t worry that is what gives it the uneven ridges effect.
After 5 minutes paint another layer on top of the first one, filling in any gaps. Again freeze for 5 minutes or till the chocolate feels solid to touch.
Carefully loosen the cling film and remove chocolate cups from glasses.
Keep them in the fridge till needed to be filled and served.
Method 2 :
To get clean cut, muffin cup shapes, use muffin paper or foil cups. This time brush the cups inside with tempered chocolates. Freeze for five minutes, paint another even and thick layer after the first layer is set.
Freeze again till solid.
Carefully peel away the paper or foil cups, and fill the chocolate ones as desired.
This is an easier way to do it if you are working with kids.