It’s easier than you may think to make these elegant chocolate cups. Once you learn how easy it is to make edible chocolate cups, you might find yourself making them on a regular basis.
- 12 ounces bittersweet or semisweet chocolate, chopped
- 10-12 Muffin Cups
Line 10-12 muffin cups with paper liners.
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly.
Freeze until chocolate firms, about 30 minutes
Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour.
You can fill them with fresh fruits, ganache, mousse, ice cream, or any other filling of your choice. They can be left open on top, or sealed with more chocolate on top of whatever filling you choose.