These edible chocolate cups are easy to make and require only one ingredient. Fill them with pudding, ice cream, or fruit for a delicious treat.
For these pictures, I filled the cups with Chocolate Avocado Pudding and topped them with dehydrated strawberries. You may want to sweeten the pudding a little more than the recipe calls for. Otherwise, it won’t taste sweet in comparison to the chocolate cups.
To make these, you need to use foil baking cups – not paper liners or paper lined foil. In a pinch you could press foil into a muffin cup. It doesn’t look as nice and it’s more difficult to peel, but it can work.
To melt the chocolate, I like using a double boiler. I don’t have a double boiler pan, but I do have two different sized double boiler inserts that fit over my regular pans. It’s a quick and easy way to melt chocolate without any scorching.
- 12 ounces semi-sweet chocolate chips
- foil baking cups
- Using two muffin pans, line 20 of the cups with foil baking cups.
- Melt the chocolate chips according to package instructions. I prefer to use the double boiler method.
- Spoon some chocolate into the bottom of a lined muffin cup and use the back of the spoon to press the chocolate about ¾ up the side of the cupcake liner. Press the chocolate into the creases. Smooth out the bottom and spoon out any excess, but make sure there is enough to completely cover the bottom.
- After one pan is filled, place it in the freezer for 10 minutes while you fill the other pan. If the chocolate cools and thickens too much, reheat it.
- Remove from the freezer and carefully peel the foil liner off the chocolate cup. Keep cool until ready to use. Fill as desired.
Shared at Allergy Free Wednesdays