These easy to make-ahead dessert cups make even a simple scoop of ice-cream look like it came from a five-star restaurant! And, oh, the possibilities! Imagine these with your favorite custard and fresh fruit. Or – try this – a little lemon custard followed by a heaping spoon of citrus flavored whipped cream.
Sorry. I think I’m drooling.
Chocolate Dessert Cup
1 1/2 cups good Melting Chocolate (Not chocolate chips, something that will set up after its been melted.)
Start by melting the chocolate – either over a double boiler or in the microwave (always keep the microwave on half power and never for more than a minute at a time).
As the chocolate is melting, cut out 6 squares of wax paper, approximately 6 inches by 6 inches each.
Use a spoon to pour and then spread a small amount of chocolate around the center of one square of wax paper. Turn the cupcake pan upside-down and drape the chocolate covered wax over the top of one cupcake. Make the other five chocolate bowls like the first, spacing the wax out across the whole pan.
Carefully lift and place the cupcake pan with the chocolate cups on it into the freezer. Chill until the chocolate is set, about 30-60 minutes. Remove the wax and chocolate off the cupcake pan and then slowly peel the wax away from the chocolate.
Stack the chocolate bowls with a piece of clean wax paper between each one and store in the refrigerator until ready to use. (Not that these need refrigeration, the cold just helps prevent the cups from softening from sitting in a warm room.) Fill with anything that strikes your fancy!