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White Chocolate Cups




Source of Recipe


Adapted from Jacques Torres and Mr. Chocolate.com


Recipe Introduction


Once you've tempered the chocolate, these are easy and fun. Fill with chocolate mousse or anything else you'd like.



List of Ingredients




About 10 to 20 ounces white chocolate, tempered
A few ounces dark chocolate, tempered (optional)
10 small balloons.


Recipe



1. Using a piping bag or a cornet (a piece of parchment paper rolled into a cone, with a cut tip), spread a bit of the dark chocolate on the surface of the white chocolate (this will create an attractive multi-colored effect).
2. Inflate the balloons and tie them shut. Dip each balloon a few times in the white chocolate (dip the balloon, spin it slightly, dip it again, etc.). Set each dipped balloon on a parchment paper-lined baking sheet and allow the chocolate to set in the fridge for about 5 minutes.
3. When set, carefully pop the balloons and remove from the cup. Fill with chocolate mousse (or any other sweet delight) and serve.