How to Make a Chocolate Cup – It’s Shockingly Simple
Making chocolate cups is so easy that even a toddler can do it! Learn how to make these pretty treat cups with your favorite chocolate. It’s a fun activity for both kids and adults!
You can’t bake in chocolate cups, but once you learn how to make a chocolate cup, you’ll find yourself filling them with many different foods:
- peanut butter
- ice cream (like my key lime ice cream)
- chocolate mousse
- berries and cream (or maybe simply strawberry whipped cream)
- edible cookie dough
Ingredients and Equipment
To make this recipe, you’ll need six ounces of semisweet chocolate and six ounces of white chocolate. I like to use both kinds to create a striped and marbled look.
Tip: Chocolate discs or a chopped block of chocolate are better for melting than chocolate chips. Chocolate chips are designed to hold their chip shape and don’t melt as well. Some chips, like Nestle white chocolate chips, won’t melt at all. Also, because you want the cup to be nice and shiny, you should start with tempered chocolate; very few chocolate chips are tempered.
You’re going to need silicone cupcake liners. They are much easier to work with than paper ones as you can easily pull the chocolate cup away from the silicone. Some people have said that they have had success with thicker paper cups; your mileage may vary.
A paintbrush is also essential – any cheap, small paintbrush will work well.
Tip: Reserve a special paintbrush for baking tasks. You don’t want to use a brush that has ever had paint on it. Remember, this might go in someone’s mouth (see above).
How It’s Made
To make chocolate cups, start by tempering your chocolate. This doesn’t take long to do if you follow my method of tempering using a microwave and it will yield a shiny end result.
Next, paint the insides of silicone cupcake liners with melted chocolate.
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Tip: This is a really fun task for little kids. What toddler is going to say, “No,” to paint that you can eat? As a toddler, Myles was clearly jazzed about the task.
His excitement didn’t show any signs of declining as we moved through the project.
We were eventually able to focus and get down to business to get the job done.
Once the chocolate is painted all over the silicone liners, refrigerate the liners for at least 10 minutes.
Then, repeat the process and add a second layer of chocolate. The thicker the chocolate is in the end, the less fragile the cups will be and the easier it will be to work with them.
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Expert Tips and FAQs
- How to temper chocolate
- Making a cupcake bouquet
- How to make white chocolate
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