Father’s Day is this coming Sunday. It was always one of my favorite days to celebrate and show my dad just how special he was to me. We’d put on the old Big Band music, his favorite, and my sisters and I would all take turns dancing with our night and shining armor – OUR DAD! He was the best, and for those of you still fortunate to share this day with him “do it up chocolate” as my daddy would say!
Since I always like to make a fuss about those near and dear to me, my dessert is sure to put a smile on your dads face and everyone else gathering around the table.
This dessert is so simple to prepare. However, if you want to make it all from scratch (chocolate cups, ice cream, topping), then start several days ahead and assemble everything just before serving.
The results: A fun dessert with infinite possibilities.
I hope you enjoy it!
Chocolate Cups Filled With Anything You Desire
10 ounces dark chocolate chips
8 small balloons (water bomb style)
Set aside a baking sheet lined with parchment paper.
Blow up 8 balloons (about 4 to 5 inches in diameter when fully inflated).
In a medium microwave-safe bowl add the chocolate and microwave in 30-second intervals until melted. Stir until smooth.
Spoon 1 teaspoon melted chocolate onto prepared pan to form a small disk.
Dip balloon in the bowl of melted chocolate, coating about one-third of the balloon. Rock balloon from one side to another, going about 1/2 way up, forming a scalloped or tulip effect.
Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer the pan to the refrigerator to set, about 30 minutes.
To release air from the balloons, pinch each balloon just under the knot, and cut a small hole in the surface between your fingers and the knot. Gradually release the air; if air is released too quickly, the cups may break.
Carefully peel the deflated balloons from the chocolate cups, and patch any holes with the remaining chocolate.
If desired, heat up some white chocolate to drizzle over the hardened chocolate cup for more pizazz!
Return the chocolate cups to the refrigerator until ready to use.
Note: You can make the chocolate cups up to 5 days ahead. Refrigerate until ready to use.
Fill chocolate cups with your favorite treat. I’ve filled ours with frozen vanilla yogurt, Heath bar, non-pariels, topped with chocolate sauce and whipping cream.
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
At Home with Vicki Bensinger is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide, a means for us to earn fees by linking to Amazon.com and affiliated sites.