Chocolate Cup Recipe


  • 6 ounces semisweet chocolate tempered
  • 6 ounces white chocolate tempered

US Customary – MetricInstructions

  1. Paint a thin layer of chocolate onto the insides of 12 silicone cupcake liners.
  2. Refrigerate the liners for ten minutes.
  3. Paint a second thin layer of chocolate on top of the first layer.
  4. Refrigerate the liners for another ten minutes.
  5. Carefully pop the chocolate cups out of the liners and fill with fruit, ice cream, pudding, or anything you like!

This article and recipe adapted from this site

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