Hello everyone, we have two days to enjoy with no humidity, YAY!!!   The  humidity  has been horrible.

I mentioned I was going to share making the chocolate cups I made for company, and here it is looking YUMMY.

The chocolate I selected to us is Lindt dark chocolate with sea salt.  I have used chocolate chips many times.  I broke the bar into small pieces and placed them in a glass bowl which is microwave safe.  I have done this many times with a double boiler also.

When using the microwave be sure to melt the chocolate at 30 second intervals stirring in between.  Usually this takes two times.  Be sure to be cautious, chocolate can seize easily.  You may choose any solid chocolate bar as well as chips.

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Suggestion, if you choose white chocolate I strongly advise the double boiler method with a bit of canola oil added.  Why, white chocolate seizes very quickly.  I have made these using white chocolate and they are very good.  Just be very careful with the seizing of the chocolate. 

Once the chocolate is melted, using a pastry brush spread t he chocolate in a thick layer covering the bottom first.  I’m not going to lie, this can get a bit messy but who cares, it is CHOCOLATE!

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Over the years I purchased silicone muffin cups to use for this project, however, in the beginning I used foil muffin cups from the food store and they work fine.

Once all cups are coated place them on a platter and place in the freezer for 30 minutes.  Take them out and give them a quick check and if the edges don’t appear to have a enough coverage add a thin filler, checking the corners on the bottoms too.

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When the cups are finished to your liking and cold, peel the cups off the chocolate.  Be a bit careful when peeling to not break the sides, you should be fine if the chocolate is thick enough.

And BAM just like that, you are left with this beauty.

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Making these many times, I have filled them with a variety of things, raspberry sorbet sprinkled with toasted nuts or mini semi-sweet chocolate chips is great.  Ice cream obviously is super and using some kind of sauce on top of the ice cream is pretty and great texture.  Fill them with mousse if you choose and sprinkle with fresh berries. 

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When using ice cream I pre-fill and place them in the freezer and take them out about 5 minutes before serving.  If you use mousse, either put them in the freezer or the refrigerator to keep cool.  If placing them in the fridge, remember the chocolate may soften a tad faster. 

If you choose to go one step further, you can make circles or ovals with the leftover chocolate and insert a piece of nut or fruit on parchment paper throw them in the freezer and you have a pretty decoration to add.

Another nice touch I have done is make caramel sauce and when it is in the sugar phase drizzled VERY carefully on parchment paper.  Be very careful because it is VERY hot and will cause burning.  It is very pretty when it crystallizes.  I will show you this process on another dessert.

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These are particularly good after a large meal because they give you enough without being too much.  Frankly, I make these and keep them in the freezer for a snack for John and I, portion control.

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Your guests and family will be happy and WOWED!  ENJOY!

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