This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 20 mins

Ghirardelli® Chocolate Dessert Cups

Sponsor

Read Reviews (8)

"Fill these cups with ice cream, sorbet, chocolate mousse, or fresh fruit such as raspberries or strawberries for a dessert that is sure to impress." — Ghirardelli®

Ingredients Edit and Save

Watch video tips and tricks

Easy Homemade Chocolate Sauce

Chocolate Lava Cake

How to Melt Chocolate

How to Make Chocolate Macarons

Chocolate Pot De Crème

Chocolate Chip Cookie Dough Cupcake

Ultimate Chocolate Dessert

How to Make Caramel Chocolate Coins

Chocolate Pretzels

Original recipe makes 8 dessert cups Change Servings

1 1/2 pounds Ghirardelli Semi-Sweet, Milk, or White Chocolate chips or baking bars

8 small round balloons

Check All Add to Shopping List

Directions

If you are using baking bars, break or chop the chocolate into 1-inch pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt half the chocolate, stirring occasionally until smooth. Cool for about 5 minutes.
Line a baking sheet with parchment paper.
Inflate the balloons to a 4-inch diameter; knot. Holding a balloon by the knot, dip into the chocolate, tipping to cover the balloon halfway up with chocolate. Place the balloon, knotted side up, on the prepared baking sheet, holding the balloon in place until the chocolate starts to set. Repeat with the remaining balloons to make eight cups. Place in the freezer for 5 minutes.
Melt the remaining 3/4 pound chocolate and repeat the dipping procedure. Place in the freezer for 10 minutes.
Snip a hole in each balloon to deflate; carefully peel the balloon away from the chocolate. Refrigerate until needed. Use the same day.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 20 mins

Footnotes

Variation: After dipping, drizzle the cups with a contrasting color of melted chocolate. Or, dip the cups a second time, using a contrasting color of chocolate, leaving part of the first dipping exposed.

ADVERTISE WITH US

I was skeptical at first with this recipe, but it worked out perfectly for me! I did make one change..after I blew up my ballon to the size I needed I dipped it in cocoa powder thinking the chocolate would peel away from the balloon better. It must have worked because I didn't have any problems seperating the chocolate and balloons. My cups didn't look as pretty as the picture, but they still impressed my family at our reunion!

—GoGatorWife

See full review »

Most Helpful Critical Review

May 10, 2011

This is nice - in theory. Tried to make the cups, but the balloons popped every time they got near the chocolate. Tried multiple types of balloons as well. Too bad.

—Ssharp

See full review »

8 Ratings

Aug 20, 2010

I made the cups for mini cheese cake bites. Everyone loved them!

—Kiele Briscoe

See full review »

Feb 24, 2012

One thing I recommend is that once you have inflated your balloons, wash them in a very light soap-water mixture and rinse very well to remove any residue from the manufacturing that might affect the recipe.

—bakergirl

See full review »

Oct 04, 2010

These are so fun and cheap to make. The only complaint is the balloons are pretty hard to get off. I found that if you really freeze them and then take a lighter and melt the balloon away it works pretty good and actually doeesn't really melt the chocolate

—earnold

See full review »

Nov 27, 2011

The directions are misleading for sure! You'll need to add 1 tsp oil to each 11oz of chocolate.To the chef who popped her balloons: your chocolate was too hot! Cool the chocolate for more like 15 mins. And use the small water balloons from the dollar tree. They really do simply pull away from the chocolate if you let them sit in the fridge for long enough. The balloons stick only if you try to separate them from the chocolate too soon! Good luck to all. Keep trying, they take practice to look beautiful,but are impressive on any level!

—ladybranstetter

See full review »

Mar 15, 2011

I could not make small cups with my tiny balloons because if I made them small the balloon had a nipple and would not sit up straight. The balloons were hard to get out , I gave up and went on to a new dessert for my party. I wanted shot glass size. Will wait and buy at BJ's.

—myboysmom

See full review »

May 24, 2012

Wonderful idea............yumo!

—Bill Greer

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Ghirardelli(R) Chocolate Saltine Toffee

Ghirardelli(R) Dark Chocolate Truffles

Ghirardelli(R) Chocolate Bread Pudding

Ghirardelli(R) Ultimate Double Chocolate Cookies

Ghirardelli(R) Chocolate Chip Cheesecake

Ghirardelli(R) Dark Chocolate Cupcakes

White Chocolate Mousse

Ghirardelli Chocolate Mousse

Ghirardelli Milk Chocolate Chip Cookies

Ghirardelli(R) Hot Fudge Sauce

Nutrition

Calories
415 kcal
21%

Carbohydrates
51.4 g
17%

Cholesterol
10 mg
3%

Fat
27.7 g
43%

Fiber
5.9 g
24%

Protein
4 g
8%

Sodium
0 mg
0%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ghirardelli(R) Chocolate Dessert Cups

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 415
Calories from Fat: 0

% Daily Value *
Total Fat 27.7g 43 %
Saturated Fat 15.8g 79 %
Cholesterol 10mg 3 %
Sodium 0mg 0 %
Potassium N/A N/A %
Total Carbohydrates 51.4g 17 %
Dietary Fiber 5.9g 24 %
Protein 4g 8 %
Sugars 39.6g
Vitamin A N/A %
Vitamin C N/A %
Calcium N/A %
Iron N/A %
Thiamin N/A %
Niacin N/A %
Vitamin B6 N/A %
Magnesium N/A %
Folate N/A %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.