Ghirardelli® Chocolate Dessert Cups Recipe -
Ghirardelli(R) Chocolate Dessert Cups Recipe
  • READY IN 20 mins

Ghirardelli® Chocolate Dessert Cups

Recipe by  

"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."

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  • PREP

    10 mins
  • COOK

    5 mins

    20 mins


  1. 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.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. Melt the remaining 3/4 pound chocolate and repeat the dipping procedure. Place in the freezer for 10 minutes.
  5. Snip a hole in each balloon to deflate; carefully peel the balloon away from the chocolate. Refrigerate until needed. Use the same day.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2010

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!

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.


12 Ratings

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.

Aug 20, 2010

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

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!

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

May 24, 2012

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

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.


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  • 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.

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