I saw the idea on the Internet, did not give rest, I wanted to try it, especially since the New Year is coming soon.

Ingredients for Chocolate Cups for Dessert:

Recipe for chocolate cups for dessert:

First we need to inflate the balloons so that they are about the same size. You need as many balls as you will make cups. Inflated balloons need to be rinsed with water, as they are sprayed on so that they do not stick together, and who knows where they were lying in the store.

Break the chocolate into small pieces and melt in a water bath. I have a metal cup, just the size of the pan.

We take a dish or tray, the main thing is that it is flat, we cover it with parchment. Here I made the first mistake, I smeared the parchment .. as a result, the legs of the cups blurred a little, they would have moved away from the parchment just fine. Don't repeat my mistakes. We form a small circle with a spoon, this is the future stand of our cup.

Take a ball and dip it in hot chocolate. I apologize for the photo, I had to lower the balls, level the chocolate and take pictures, and, oddly enough, I have only 2 hands ...))) This was my second mistake, the chocolate turned out to be too thick, next time I'll try to dilute milk or add butter, the icing will lie more evenly on the ball. I had to level it with a spoon, but there were still only 2 hands ...))) We put the ball in chocolate on the leg. We make the second leg for the next cup.

And we do this procedure with all the cooked balls.
We put in the refrigerator for 1.5 -2 hours, until the chocolate solidifies completely. The longer it sits, the harder the product will be.
When the chocolate has completely hardened, we take the cups out of the refrigerator and carefully separate them from the parchment.

And now the most interesting. We take an ordinary needle or pin, plug our ears, close our eyes ... and make a big broads ...))) Separate the balls, if the edges are a little sprinkled, you can trim a little with scissors .. or you can also try to heat the knife and cut it with a hot knife (to be honest, these are my thoughts). Since the cups are quite fragile and can melt in your hands, it is best to put them on small plates and keep them in the refrigerator until serving.

Making life sweeter is easy. It only takes two ingredients: chocolate and strawberries. And one blue balloon with a horse. Favorite color. Favorite size. It's a joke ☺, in fact, the color of the balloon can be any.

Sweet magic is done quickly and easily. But for everything to work out, you need to carefully prepare and observe some conditions.

• Equally chocolate - bitter and milk. Only bitter can be used. You can only milk. Might as well be white. But the texture is best with a mixture of bitter and milky. One bitter - too hard, does not lag behind the walls of the ball. One dairy is too soft, easily destroyed. White may not warm up to the required consistency at all. And in no case with a filler (nuts, crumbs, raisins, puffed rice and the like are superfluous).
• A bowl of strawberries with ponytails. Long and lean. Wash the berries, dry.
• A pair of balloons of the usual oval shape. You can, of course, experiment with "sausages", "pears". But the result is not clear.
• A bowl in which chocolate will be melted (on).
• Toothpicks, plates, a circle of baking paper. Something where you can stick toothpicks (I found an orange, maybe an apple or even Styrofoam)

From chocolate you can make bowls for cream, whipped cream, jelly, curd and milk desserts, mousses, cocktails.

New - a collection of chocolate glasses, glasses and chocolate shots.

Chocolate stack, size 6x5 cm, weight 40 grams, cost 300 rubles

Chocolate glass "Martini", size 9x10.5 cm, weight 90 grams, cost 400 rubles

Chocolate glass "Trapeze", size 10.5x9 cm, weight 90 grams, cost 400 rubles

Chocolate glass for whiskey, size 9.5x9 cm, weight 115 grams, cost 400 rubles

Chocolate glass "Cup", size 11x8 cm, 95 grams, price 450 rubles

Chocolate glass "Ball", size 7.5x9.5 cm, weight 100 gr, cost 400 rubles

Chocolate figurine "Chocolate glasses"

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This is the simplest and most beautiful dessert that I love to cook. All its charm is that there are no special ingredients in it: chocolate and any filling. And this gives such scope for imagination! But there are also pitfalls in this dish. I will also talk about them in detail. I will also have a small master class on inflating balloons without application.

So, I decided to make a dessert with two toppings. And at the same time, one of them in two versions. I want something out of the ordinary. A few more words about the design. It depends entirely on your taste. In this matter, I am guided by the fact that I “suggest” what products are in the dessert. If there is chocolate inside, then I will “tell” about it in the presentation. For example, today we have one of the fillings - jelly. So I decided to make a marmalade topping. In general, the berries look beautiful.

What we need for a cup and filling:

• Chocolate - 90g;
• Oil - 100g;
• Cottage cheese - 300g;
• Sugar - 1 tbsp.;
• Gelatin - 7g;
• Mandarin - 1 pc.;
• Apple - 1 pc.;
• Sour cream - 1 tablespoon;
• Egg - 1 pc.;
• Vanilla sugar - a bag;
• Coconut;
• marmalade;
• Air balloons.

Dessert step by step

Soak gelatin in cold water. I have long been convinced that it is in cold water that gelatin dissolves well.

We peel the apple. Cut into small squares.

Slices of mandarin are cut into 3-4 parts.

Apple and tangerine fall asleep 150g of sugar, pour 1.5 cups of water and put on fire. We do not need to boil the jam for a long time until it thickens. It is enough to boil for 3-4 minutes.

In the meantime, the jam is being cooked, in a blender we stir the cottage cheese, 70g of butter, 50g of sugar. You should get a homogeneous lush mass.

Remove the jam from the fire, let it stand for a minute and pour the gelatin into the jam. Let's insist.

If, when we added gelatin, the jam has cooled down, return it to the fire and bring to a boil, but do not boil.

We select a part of the curd cream. You can immediately transfer it to a pastry syringe and send it to the refrigerator. In the second part, add grated chocolate (10g) and vanilla sugar. We mix. And we also put this cream in the refrigerator.

Preparing balloons. Wash them well in soapy water. And then rinse under running water.

We inflate the balls. If you have a special pump, you can safely be congratulated. What if there is no pump?

See what kind of structure you can build in 5-7 minutes. You will need a plastic 1.5-liter bottle, electrical tape and a paste rod. The principle of inflation is simple: we put a ball on the rod, hold it with our fingers and press on the bottle. Balloons inflate easily!

In a water bath, melt 30g of butter and 80g of chocolate. Oil is not needed for volume. And to make the chocolate shine. Otherwise, our balls will be very dull.

Let the chocolate cool slightly, stirring constantly with a spatula. Only after that you can dip the balls in chocolate.

We put our workpieces on a flat surface. Let cool slightly and put in the fridge to harden completely.

My advice! Line a tray, dish, or board with a plastic bag when placing the chocolate-dipped balls on it. Then it will be easier for you to peel off the cups.

When the cups are frozen, take them out of the refrigerator and pierce the balls.

The edges of the cups can be made smooth by cutting them with a hot knife. But I like this kind of “irregularity. I leave the cups like this.

We fill the cups. At the bottom we will have curd cream with grains of chocolate. It is more delicate in texture than a simple cottage cheese. Therefore, it will create the effect of lightness.

In the middle we have jelly with apple pieces. The jelly is not completely frozen yet. It will form only in the finished cake.

On top we have a denser cream - cottage cheese. We fill them cups to the top.

We put the cups in the refrigerator, but for now we cut out the figures from the marmalade. We will make decorations from the leftovers.

With the rest of the chocolate, I smeared a cling film with a thin layer and sent it to the cold. Took it out and broke it into pieces. It turned out an additional decor of the dish.

Sprinkle the top with shredded coconut and marmalade pieces. We put the figures on the toothpick and decorate the dessert.

Looks original and elegant! Such a dessert is suitable for the holidays, on the children's table and as a beautiful treat.

Bon Appetit!

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For the preparation of chocolate molds and baskets, you can use chocolate of any color - dark, milky or white, only it must be free of nuts or raisins

Any dessert served in chocolate cups or baskets looks especially solemn and impressive! Also, for all guests, you can prepare chocolate cups, glasses or plates, and even chocolate spoons.

In chocolate molds you can serve creams and mousses, ice cream, fruits and berries. Dessert can be stacked in a chocolate cup in layers, topped with chocolate chips or pieces of fruit.

For the preparation of chocolate molds and baskets, you can use chocolate of any color - dark, milky or white, but it must be without the addition of nuts or raisins. You can use both special confectionery chocolate and regular chocolate bars. But porous chocolate and confectionery tiles cannot be used, as they are not suitable for melting.

How to make DIY chocolate cups

The bases for making cups or baskets can be anything, you can use upside down china or metal cups, cupcake molds, plastic cassettes from boxes of chocolates, and even balloons.

Solid forms will need to be wrapped with cling film or foil so that you can easily remove the frozen chocolate cups later. There is no need to wrap the balls with anything, as they can simply be blown away after the chocolate hardens. However, the balls will need to be washed, dried and lightly oiled with odorless refined vegetable oil.

DIY openwork chocolate baskets

An openwork chocolate basket can be filled with sweets, fruits or berries. Just keep in mind that such baskets are very fragile, so it is better not to serve heavy desserts in them. Also, they are not suitable for ice cream or cream, which can leak out.

• To make openwork baskets or cups of chocolate with your own hands, we need:
• chocolate,
• small deep cups or molds,
• parchment paper or cling film
• a tray or baking sheet on which to put the molds

• Turn cups or molds upside down and carefully wrap with cling film.
• Melting chocolate (use our tips on how to melt chocolate)
• Pour chocolate into inverted molds in a thin stream, the pattern should turn out to be openwork, with gaps between the lines of chocolate.
• Put the chocolate molds in the refrigerator.
• When the chocolate hardens, carefully remove the film from the molds along with the baskets, and then pull out the film

How to make chocolate cups with balloons

• To make chocolate cups with balloons, we need:
• chocolate,
• balloons without drawings,
• odorless vegetable oil
• a tray or baking sheet on which we put blanks with balls

• Inflate balloons according to the size of the cups, approximately 10-15 cm in diameter.
• Line a baking sheet or tray with parchment paper. The balls will stand on it until the chocolate hardens.
• Once the melted chocolate has cooled slightly, dip the ball about one-third into it. Chocolate should evenly cover the bottom of the ball.
• Drop some chocolate on a baking sheet - this will be the base of the chocolate cup, place a chocolate ball on it.
• Place the tray in a cool place until the chocolate hardens.
• Once cool, remove the balls from the molds.