Chocolate Dessert Cups

These dainty dessert cups are deceptively simple to make and are ideal for wowing your guests at dinner parties. Once you have mastered the technique, you will be making these time and time again with different flavours of chocolate...


Chocolatier’s Tip

Our Master Chocolatiers love filling with Creme Chantilly or Chocolate Ganache before finishing with a sprinkling of fresh berries - raspberries, blueberries, strawberries and cherries work beautifully (try to make the most of what is in season). A sprig of fresh mint offers a final flourish.

5 persone


  • 5 balloons, blown up to the size you want your dessert cups to be
  • 100 g Lindt Excellence 70% Dark Chocolate, chopped

Lindt Chocolate In This Recipe


Step 1.

Line a baking sheet with greaseproof paper.

Step 2.

Put the chopped Lindt Excellence 70% Dark Chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until smooth, glossy and melted. Pour into a deep bowl.

Step 3.

Dip a balloon into the bowl of melted chocolate and tilt from side to side until you have coated in a cup shape. You want the coating to be fairly thick to ensure the cups don’t break. Stand on the prepared baking sheet and repeat with the remaining balloons.

Step 4.

Chill in the fridge for 10-15 minutes or until the chocolate has fully set.

Step 5.

Remove from the fridge and pop the balloons (either snip with scissors or pop with a knife). Gently peel away the balloon and set onto a plate ready to add your fillings and toppings.


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