How to make chocolate cups. Master class: A bowl of chocolate with fresh strawberries. What do we need for a cup and filling

How to make chocolate cups.

We've been into the philosophy of chocolate lately, as you've noticed. It may be a cliché, but when a holiday is coming up, much less the birthday of your loved ones, we are in a state of complete chocolate madness. Why not? Chocolate increases the feeling of being in love by acting as a stimulant that is released in our blood after we have eaten a little bit of chocolate.

You should always plan such events in advance, but trust me, these chocolate cups won't take much of your time. This is great for all of us, time is always short. And it’s easier than baking something or preparing a special dessert.

Chocolate cups are so easy and fun! It will be necessary to buy a pack of balloons, small ones, depending on the size of the required vessel.

In order for the balls not to explode, you need to put them on a clean and flat surface (for example, a tray). Balloons must be clean, do not roll them on the floor, they are very well settled on all the dirt, fibers, hair, or ordinary dust. It is also necessary to prepare a clean sheet of parchment on which we will put our chocolate cups.

The preparation of melted chocolate was described in earlier recipes. We take chocolate and heat it in a steam bath, you can of course try it in the microwave (no more than 30 seconds and stirring constantly so as not to overheat). Do not overheat your chocolate, or it will turn white as it dries.

Pour the chocolate into a small bowl.

Your chocolate should not be too hot. If you find it too hot, let it cool down a bit.

Now the most important moment in the preparation of chocolate cups. Take a ball and dip the bottom into melted chocolate and transfer to a sheet of parchment paper.

Let the chocolate dry for 20 minutes.

You'll know the chocolate cups are ready when the glossy chocolate icing turns matte.

Now the fun part. After the chocolate has hardened, very carefully pierce the top of the ball, just below the knot. It is necessary that the air comes out slowly. After all the air is out of the balloon, you will have a great chocolate cup!

Sometimes there may be moments when the ball sticks to the sides of the cup and does not want to come off. In order to still peel off the ball, you need to rotate it like a clock, and carefully pull the ball up like clock hands, 12:00, 3:00, 6:00 and 9:00, I think you will figure it out at this point. Pull better for the knot of the ball. Your chocolate cup should come free.

Now you can fill your chocolate cups with anything your heart desires, from cream, candies to ice cream..

We think that your chocolate cups will turn out very tasty and beautiful!

We blow up balloons. Their size and quantity will depend on the dessert served in them. You can make many small cups or several large ones. The main thing after the balloons are inflated, do not forget to wash them. Still, we will continue to deal with food.

2 step

Next we need warm chocolate. To do this, one or more tiles must be melted in a water bath, stirring all the time. It is very important not to overheat the chocolate so that after hardening it does not become covered with a white coating. The temperature of the melted chocolate should be slightly hot for your hands.
If you wish, you can make chocolate yourself, following recipes from cookbooks or websites.

3 step

On a baking sheet (or any other flat surface) lay a sheet of baking paper (it can be replaced with tracing paper soaked in vegetable oil). Gently spread one spoonful of warm chocolate on the sheet and let it spread a little. This will be the bottom for the future glass.

4 step

Take an inflated balloon and dip it into warm chocolate. How much it needs to be immersed depends on what the dessert will be served in it. We take out the ball from the chocolate and put it on the chocolate blot, which was made before on the baking sheet.

5 step

We continue to create chocolate cups by following steps 3 and 4.

6 step

Now you need to let the chocolate dry. This usually takes 30-40 minutes. The chocolate will gradually harden, becoming dull again.

7 step

Now it is very important to carefully deflate the balloon so that it does not burst. To do this, pierce the top of the ball a little below the knot with a pin. If the deflated balloon sticks to the walls a little, it must be carefully pulled up, holding the cup by the bottom.

8 step

Ready! After a little effort, we got very mouth-watering chocolate blanks for almost any dessert.

Making life sweeter is easy. It only takes two ingredients: chocolate and strawberries. And one blue balloon with a horse. Favorite color. Favorite size. It's a joke ☺, in fact, the color of the balloon can be any.

Sweet magic is done quickly and easily. But for everything to work out, you need to carefully prepare and comply with certain conditions.

Equally chocolate - bitter and milk. Only bitter can be used. You can only milk. Might as well be white. But the texture is best with a mixture of bitter and milky. One bitter - too hard, does not lag behind the walls of the ball. One dairy is too soft, easily destroyed. White may not warm up to the required consistency at all. And in no case with a filler (nuts, crumbs, raisins, puffed rice and the like are superfluous).
A bowl of strawberries with ponytails. Long and lean. Wash the berries, dry.
A pair of balloons of the usual oval shape. You can, of course, experiment with "sausages", "pears". But the result is not clear.
A bowl in which chocolate will be melted (on).
Toothpicks, plates, a circle of baking paper. Something where you can stick toothpicks (I found an orange, maybe an apple or even Styrofoam)

From chocolate you can make bowls for cream, whipped cream, jelly, curd and milk desserts, mousses, cocktails.

This is the simplest and most beautiful dessert that I love to cook. All its charm is that there are no special ingredients in it: chocolate and any filling. And this gives such scope for imagination! But there are also pitfalls in this dish. I will also talk about them in detail. I will also have a small master class on inflating balloons without application.

So, I decided to make a dessert with two toppings. And at the same time, one of them in two versions. I want something out of the ordinary. A few more words about the design. It depends entirely on your taste. In this matter, I am guided by the fact that I “suggest” what products are in the dessert. If there is chocolate inside, then I will “tell” about it in the presentation. For example, today we have one of the fillings - jelly. So I decided to make a marmalade topping. In general, the berries look beautiful.

What we need for a cup and filling:

Chocolate - 90g;

Oil - 100g;

Cottage cheese - 300g;

Sugar - 1 st.;

Gelatin - 7g;

Mandarin - 1 pc.;

Apple - 1 pc.;

Sour cream - 1 tablespoon;

Egg - 1 pc.;

Vanilla sugar - a bag;

Coconut;

marmalade;

Air balloons.

Dessert step by step

Soak gelatin in cold water. I have long been convinced that it is in cold water that gelatin dissolves well.

We peel the apple. Cut into small squares.

Slices of mandarin are cut into 3-4 parts.

Apple and tangerine fall asleep 150g of sugar, pour 1.5 cups of water and put on fire. We do not need to boil the jam for a long time until it thickens. It is enough to boil for 3-4 minutes.

In the meantime, the jam is being cooked, in a blender we stir the cottage cheese, 70g of butter, 50g of sugar. You should get a homogeneous lush mass.

Remove the jam from the fire, let it stand for a minute and pour the gelatin into the jam. Let's insist.

If, when we added gelatin, the jam has cooled down, return it to the fire and bring to a boil, but do not boil.

We select a part of the curd cream. You can immediately transfer it to a pastry syringe and send it to the refrigerator. In the second part, add grated chocolate (10g) and vanilla sugar. We mix. And we also put this cream in the refrigerator.

Preparing balloons. Wash them well in soapy water. And then rinse under running water.

We blow up balloons. If you have a special pump, you can safely be congratulated. What if there is no pump?

See what kind of structure you can build in 5-7 minutes. You will need a plastic 1.5-liter bottle, electrical tape and a paste rod. The principle of inflation is simple: we put a ball on the rod, hold it with our fingers and press on the bottle. Balloons inflate easily!

In a water bath, melt 30g of butter and 80g of chocolate. Oil is not needed for volume. And to make the chocolate shine. Otherwise, our balls will be very dull.

Let the chocolate cool slightly, stirring constantly with a spatula. Only after that you can dip the balls in chocolate.

We put our blanks on a flat surface. Let it cool down a bit and put it in the fridge to chill completely.

My advice! Line a tray, dish, or board with a plastic bag when placing the chocolate-dipped balls on it. Then it will be easier for you to peel off the cups.

When the cups are frozen, take them out of the refrigerator and pierce the balls.

The edges of the cups can be made smooth by cutting them with a hot knife. But I like this kind of “irregularity. I leave the cups like this.

We fill the cups. At the bottom we will have curd cream with grains of chocolate. It is more delicate in texture than a simple cottage cheese. Therefore, it will create the effect of lightness.

In the middle we have jelly with apple pieces. Our jelly is not completely frozen yet. It will form only in the finished cake.

On top we have a denser cream - cottage cheese. We fill them cups to the top.

We put the cups in the refrigerator, but for now we cut out the figures from the marmalade. We will make decorations from the leftovers.

With the rest of the chocolate, I smeared a cling film with a thin layer and sent it to the cold. Took it out and broke it into pieces. It turned out an additional decor of the dish.

Sprinkle the top with shredded coconut and marmalade pieces. We put the figures on the toothpick and decorate the dessert.

Looks original and elegant! Such a dessert is suitable for the holidays, on the children's table and as a beautiful treat.

Enjoy your meal!

chocolate cup

To make these chocolate cups, melt about 100 grams of chocolate (you will have 3 cups). Let the chocolate cool slightly to keep it warm, but don't let it harden again. This is very important, unless of course you want to see how the chocolate-covered balloon explodes and everything flies at you (don't ask me how I know this).

You need to use high quality chocolate that melts well. I prefer Ghirardelli chocolate. You can also melt the chocolate in a steam bath, on the stove or in the microwave. Any method will do. Just remember that the chocolate needs to be broken into small pieces so that it melts better.

Place the chocolate covered balls on a baking sheet lined with parchment paper.

You can leave the chocolate to harden on the baking sheet for 30 minutes or refrigerate it to harden faster. Be careful when removing the balls from the parchment. Try not to press hard on the resulting form, otherwise the chocolate will break, and this is irreparable.

To make the handles, fill a piping bag with melted chocolate and pipe it onto a baking sheet in a "C" shape. Let the chocolate harden, then attach the resulting handle to the cup and stick with the melted chocolate. Press the handle against the cup until the chocolate hardens.

Chocolate mousse

Adapted recipe from Alton Brown

Ingredients:

¾ cup cream
150 g chopped chocolate
15 g espresso or strong coffee
½ st. dark rum spoons
2 tbsp. butter spoons
½ teaspoon granulated gelatin
1 pinch crushed cayenne pepper

Place half of the whipped cream in the refrigerator and the metal bowl or churning pan and whisks from the mixer in the freezer.

In a bowl placed in a steam bath, mix the chopped chocolate, coffee, rum and butter. When the water in the pan begins to boil, it is necessary to constantly stir the resulting mass. Remove the bowl from the stove until the mass begins to boil and bubbles appear. Cool to about 38 degrees.

Pour the rest of the cream into a metal measuring cup, add the gelatin and let it swell for 10 minutes. Then heat the glass over gas or a candle flame, but do not boil, otherwise everything will go bad for you. Stir the resulting mixture into the chocolate mass.

Beat the resulting cream with a mixer in a chilled bowl, add the remaining amount of cream. Add a pinch of pepper and beat the resulting mousse again. Divide the mousse into 3 servings.

Fill cups with mousse.

Top with whipped cream and sprinkle with cocoa powder.

Enjoy!

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How to make chocolate cups. Master class: A bowl of chocolate with fresh strawberries. What do we need for a cup and filling

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