good-quality dark, white or milk chocolate
small, soft pastry brush
paper or silicone muffin cups
Roughly chop the chocolate into a bowl and let it melt by placing the bowl over a saucepan of barely simmering water.
Make sure the bottom of the bowl does not touch the water. Stir the chocolate until smooth.
Take a paper muffin cup preferably use two cups, one inside the other, to make the cup sturdier. Dipping the
pastry brush into the melted chocolate, quickly brush the inside of the cup (the bottom and sides) with the chocolate to coat it completely. Let the chocolate set in a cool place.
Brush yet another layer of chocolate over the first layer, to make the chocolate cup thicker and less brittle. If the chocolate becomes too stiff, gently reheat it over a water bath.
Place the cup in refrigerator to harden.
After the chocolate has hardened, gently but quickly peel off the muffin paper from around it. Store the cups in a cool place.
The cups may be filled with whipped cream, ice cream or various mousses and fresh fruit, berries, etc. The cups may naturally be eaten along with the filling.
Recipe source: family recipe.