Chocolate Cups
by Tarla Dalal
20 Aug 2013
This recipe has been viewed 35689 times
An interesting way to serve your favourite ice-cream........in an edible cup!
Chocolate Cups recipe - How to make Chocolate Cups
Preparation Time: Cooking Time: Total Time:
Makes 4 cups.
200 gms chocolate (dark, milk or white)
Method
- Main Procedure
- Chop the chocolate into small even-sized pieces and put them in a bowl.
- Place the bowl on top of a double boiler, taking care to see that the base of the bowl is not in contact with the water in the double boiler.
- Once the chocolate starts melting, stir continuously till the chocolate melts completely and resembles a smooth sauce [about 42°C (108°F)].
- Immediately remove from the double boiler and pour onto a clean, dry marble surface or your kitchen platform.
- Cool the chocolate to room temperature using a palette knife by using the flat side in an up and down motion, so that the chocolate cools evenly and no lumps remain [approx. 26°C (80°F)].
- At room temperature, the chocolate will be neither warm nor cool. To test the temperature of the chocolate, touch it with the back of your finger.
- Put the chocolate back into the bowl with the help of your palette knife or dough cutter.
- Wrap the outer surface of the tart mould with foil neatly so that all the grooves on the mould are visible.
- Dip the outer surface of the tart (clean and dry) mould into the melted chocolate, remove the excess chocolate by giving the mould a slight shake. This also ensures that the chocolate coats the mould evenly.
- Upturn this mould and place it on grease proof paper. Refrigerate for about 10 minutes. Dip the mould again in the melted chocolate to get a thicker layer of chocolate and refrigerate again.
- Repeat steps 8 and 9 to make 3 more cups.
- Upturn the mould and tap lightly to unmould the chocolate cups.
- Remove the foil and store refrigerated.
- You can use any smooth glass or even plastic cups to make these chocolate cups.
- GOLDEN RULES OF CHOCOLATE :
- Do not over-heat chocolate since when overcooked.
- The chocolate turns from a glossy, liquid mass to a dull, coarse textured mass in which case, the chocolate will have to be discarded.
- The chocolate will thicken while you are working on it.
- If this happens, melt it again on the double boiler, taking care to see it does not burn.
- Ensure that the water from the base of the pan does not come in contact with the chocolate.
Nutrient values per serving
| Energy | 248 cal |
| Protein | 5.2 g |
| Carbohydrates | 15.8 g |
| Fiber | 0 g |
| Fat | 26.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 0 mg |
| Folic Acid | 4.6 mcg |
| Calcium | 40.5 mg |
| Iron | 3.5 mg |
| Magnesium | 151.5 mg |
| Phosphorus | 199 mg |
| Sodium | 1.8 mg |
| Potassium | 431.5 mg |
| Zinc | 0 mg |
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