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Making chocolate cups
Appears in
Published 1998
Ice cream, sorbet and mousse all look lovely served in elegant chocolate cups.
Line the inside of brioche or other moulds with plastic wrap, then fill with water. Place the moulds in the freezer until frozen solid.
Melt the chocolate. Remove the ice from the moulds, grasping the plastic wrap at the top, and immediately dip the ice mould into the melted chocolate.
Lift the ice mould from the chocolate and allow the excess to drain away. The chocolate should set immediately. Carefully peel away the plastic and discard the ice.
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