I've mentioned before that I'm not a huge chocolate fan, but I do love how beautiful it can make even the most ordinary desserts. If you've ever wondered how chefs prepare some of their gorgeous chocolate creations, Ghirardelli lets us in on one of their secrets with this recipe for chocolate dessert cups which I found via bfeedme.com. Using balloons of all things, the procedure is really quite simple - dip inflated balloons partway into melted chocolate and let set in the freezer until solid. The cups can be filled with just about anything - mousse, ice cream, berries, whatever your heart desires. Just be sure to remove all traces of the balloon before serving. If you'd like to try making these at home, the full instructions from the Ghirardelli website can be found after the jump.
Directions
In double boiler over hot water, melt 3/4 pound of chocolate. (Note: Ghirardelli Semi-Sweet, Milk, and/or Dark Chocolate Chips or Bars may be used.) 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.
Additionally, after dipping, you may drizzle cups with a contrasting color of melted chocolate, or for a second dipping, use contrasting color chocolate, leaving part of first dipping exposed.
(Image & recipe via Ghirardelli.com)
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