Chocolate Baskets

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Appears in

Chocolate: The Food of the Gods


By Chantal Coady

Published 1993

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Ideal for a dramatic serving of ice cream, sorbet or simply an array of bright-red summer fruits.


  • 8 oz/250 g best-quality Couverture chocolate, melted


For each basket, cut out a double thickness 6 in/15 cm. square of aluminium foil. Wrap the foil tightly around a small orange, leaving the edges loose to give the basket shape. Remove the orange and press the foil down on a firm surface to make a flat base.

Spoon all but 2 tbsp. of the chocolate into the foil cases, smoothing it up the sides with the back of a spoon. Place the reserve chocolate into a pastry (piping) bag and pipe a lacy chocolate edge on each basket.

Chill or freeze until firmly set. Peel away the foil gently, starting at the top and working down to the base.

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