Nip winter chill in the bud with these delightful hot chocolate cups. These rich, delicious cups will impress your friends, taking your usual cup of “hot” chocolate to the next level. Although the title implies that you are making “hot” chocolate, this type of chocolate caliente is a little different than the run-of-the-mill hot cocoa at the ice rink. In this recipe, you’ll be making the cups by molding melted chocolate around the water balloons, then adding a delicious mousse to “drink”.
Part 1 of 6: Preparation
- Blow the balloons up to cup size and keep mind you will be filling them with chocolate mousse.
- Blow the balloons up before you melt the chocolate. Once the chocolate is melted, you have to work fast to create the cups before the chocolate sets.
Part 2 of 6: Melting the Chocolate
- Stir the melting chocolate often. If you’re melting it in a pan or double boiler, stir constantly on low heat until the chocolate is fully melted.
Check the melting chocolate every 30 seconds. If you’re melting the chocolate in a microwave, set it to cook for 30 seconds. Check and stir before returning it to cook for another 30 seconds.
Remove the melted chocolate from the heat source when it has a smooth, silky consistency. Now it’s time to quickly create your cups.
Part 3 of 6: Dipping the Balloons in Chocolate
Allow the chocolate covered balloons to cool for up to 30 minutes. Alternatively, place the balloons in the refrigerator for faster cooling time.
Part 4 of 6: Making the Chocolate Mousse Filling
Measure ½ a cup of whipping cream and place inside the refrigerator. This cream will sit atop the chocolate mousse cups.
Stir the mixture constantly to ensure complete integration. Also, stirring the chocolate will minimize the possibility the chocolate will burn.
Remove from the heat source while a few chocolate chunks are still visible. Combine with a bowl of whipping cream mixed with gelatin.
- Do not overwork the mousse––too much whipping will lose its fluffy appeal.
Part 5 of 6: Creating the Chocolate Cups
- Gently prick the top of the water balloon with a thin needle to release the air; do this carefully so the balloon doesn’t explode.
Allow the balloon to deflate and line the bottom of your cup. Wait for all the air to be released before proceeding to the next step.
Part 6 of 6: Shaping a Handle for the Chocolate Cup
- Melt some additional chocolate. Allow to cool until it can be handled.
- Pour a thin “U”-style shape of melted chocolate onto a tray lined with parchment paper (or onto a silicone sheet). Use your fingers or a tool such as a knife to shape the “U” if needed. Leave to set.
- Apply the handle using dobs of melted chocolate.
Sources and Citations : http://www.wikihow.com/Make-Hot-Chocolate-Cups