Le Cordon Bleu

Moulding Chocolate Cups

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Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
When nothing but perfection will do, serve your dessert in an edible container. Mould chocolate cups in disposable plastic cups, which have the perfect shape. Base the size of the plastic cups and the thickness of the chocolate on the dessert you intend to serve in the finished chocolate cups. Thicker cups will keep iced desserts cooler for longer.
  1. Melt some chocolate in a large bowl. Trim the plastic cups to the height you require and fill them to the brim with melted chocolate.

  2. Pour out the excess chocolate. Chill the coated cups to set while you make the others. Stir the bowlful of chocolate now and again to keep it from setting.

  3. Repeat until your cups reach the thickness you require. Level the rim with a palette knife. Chill to set and remove from the plastic cup, cutting it off if necessary.