Chocolate Cups

• Vegan
• Gluten free

• Baking & Spices

  • 1 tbsp Crisco or butter or oil to help chocolate melt smoothly
  • 1 cup Melting chocolate

• Liquids

  • 12 Water bomb" balloons

Found on teacher-chef.com

Ingredients

• approx 1 cup melting chocolate
• about 1 Tablespoon Crisco or Butter or Oil to help chocolate melt smoothly
• 1 dozen water bomb balloons
• ¾ cups peanut butter chips (I used a package of Nestles chocolate/peanut butter chips - but use your favorite flavors)
• 1¼ cups heavy cream, divided (1/2 cup and ¾ cup)
• 2 T creamy peanut butter
• ⅛ tsp ground cinnamon
• 1 tsp vanilla extract
• 1 T granulated sugar

Directions

• Blow up about a dozen water bombs (you know - those little water balloons that we all love from our childhood summer days!)
• Rinse and dry all of your balloons just to make sure there is no balloon powder on the outside of the balloon or in your chocolate cups then! Make sure your balloons are totally dry!
• Melt about ½ a package of melting chips or your favorite chocolate with the oil/butter/crisco to aid melting) - either melt in a double boiler or my preferred method of a microwave safe bowl at 30 second increments at 50% power, mixing every 30 seconds until smooth and melted.
• Carefully dunk your balloons in the chocolate, which will create a half-circle - dip it a bit up the balloon, but you dont want it TOO tall (or too short).
• Drip or wipe off (on the side of the bowl), the excess chocolate from the bottom and place it on a piece of wax paper (on top of a board).
• Repeat
• Once you have dipped all your cups, place them all in the fridge for at least an hour to set up solid. When they are ready, pop your balloons with a pin and carefully peel the shriveled up balloon out of the chocolate shell.
• Now fill to your hearts desire...
• Microwave the peanut butter chips and ½ cup of cream in large, microwave save bowl in 30 second intervals, stirring each time until chips are melted and smooth. Whisk in the peanut butter, cinnamon, and vanilla.
• Place mixture in the fridge to cool to room temperature.
• While it cools, in the bowl of an electric mixture, beat ¾ cup heavy cream with the sugar until stiff peaks form. Carefully fold the cooled peanut butter mixture into the cream in 3 additions until mousse is uniform. Transfer mousse into a piping bag fitting with a large tip and pipe mousse into chocolate cups
• Garnish as needed: chocolate, fruit, mint, etc