Chocolate cups & balloons

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After you blow up the balloons, wash them off and let them dry. And before you use each one, spray a little non-stick cooking spray on each. Just a little.

Okay, here’s what you do.

Melt some semi-sweet chocolate, white chocolate or confectionery coating. I used the same candy coating I use for cake pops. Let it cool slightly before using. It doesn’t need to be super hot.

Spoon a small amount on a wax-paper-covered baking sheet.

Then take one of your prepared balloons and dip it in the chocolate. Dip it in enough so the chocolate makes a bowl shape around the balloon.

Remove from the chocolate and place the balloon gently on top of the chocolate waiting on the baking sheet.

You can place the tray of balloon bowls in the refrigerator to speed up the drying time.

Pop them all with a pin.

Gently remove the balloon carnage from the inside of the cups and they are ready to go. If you want, you can also serve other treats in them like ice cream.

But we had wicked good pudding waiting in the fridge. Fill each cup as full as you want.

Then you can top them off with whipped cream.

Lots and lots of whipped cream.

To make Jill’s Sweetened Whipped Cream, just chill a metal bowl and beaters in the freezer for about 15 minutes (to help whip the cream faster). Then combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 teaspoon vanilla. Beat on medium-low using a mixer until the cream starts to thicken. Then increase speed to medium-high and beat until firm peaks form.

I found this recipe on www.bakerella.com

For lots more ideas go over and have a look.

L&L

Images via bakerella

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