Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Misc: White Chocolate Cups




Source of Recipe


Adapted from Jacques Torres and Mr. Chocolate.com


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.