Dessert Week - chocolate cups

Homemade chocolate cups

Ingredients: 1 1/2 pounds of chocolate (It doesn't matter if it is white, dark, or milk...use whatever you like.)

You will also need some small balloons for this particular method.

Directions:
In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5 minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate. Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.

(Source: Ghiradelli web site)

Fill the cups with mousse, pudding, fruit, ice cream, or anything you desire. We like a good chocolate mousse topped with raspberries.