Chocolate Cups
By Jasminv128
Iron Giant based, yummy completely edible dessert unique and yummy, hold the laxatives!
1 Picture
Ingredients
- Your choice of candy melts/melting chocolate.
- Water balloons
- Ice cream
- Toppings
Details
Level of difficulty Average
Preparation time 25mins
Cost Average budget
Preparation
Step 1
Put your chocolate in a large microwaveable bowl and microwave for 30sec. intervals until it's shiny.
Step 2
Let cool until room temp. (Not hot to the touch) occasionally stir
Step 3
While it cools blow up balloons, as many as you can so you have extras.
Step 4
Get cookie sheet and place wax paper on it, spray slightly with cooking spray.
Step 5
Get utensil and place dollops of chocolate on cookie sheet with plenty of room.
Step 6
Then dip balloons in chocolate, as deep as you want the bowls to be.
Step 7
Place on the dollop, and repeat for the rest of the balloons
Step 8
Place in freezer for 30 min.
Step 9
Take out and get balloons by the knot cut small slit and slowly let out air, or just POP with a pin.
Step 10
Fill with ice cream, grab left over chocolate, crumple in your hands and sprinkle over ice cream.
Best to use plastic spoons and temperature chocolate!
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
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