Chocolate cups set several paper cake cases inside each other to help keep the shape of the inside cup you are going to coat. Spoon some melted chocolate that has cooled to blood heat or just below into the cup and make an even layer using a brush or small spoon. Make a second layer when set if it looks too thin. Keep refrigerated until ready to use. The chocolate shrinks as it cools and the paper can be peeled off. If you want a slightly wider cup splay the edges before coating. Make a few more than you need as a few are bound to break!
