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.
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.