Line a baking sheet with greaseproof paper.
Put the chopped Lindt Excellence 70% Dark Chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until smooth, glossy and melted. Pour into a deep bowl.
Dip a balloon into the bowl of melted chocolate and tilt from side to side until you have coated in a cup shape. You want the coating to be fairly thick to ensure the cups don’t break. Stand on the prepared baking sheet and repeat with the remaining balloons.
Chill in the fridge for 10-15 minutes or until the chocolate has fully set.
Remove from the fridge and pop the balloons (either snip with scissors or pop with a knife). Gently peel away the balloon and set onto a plate ready to add your fillings and toppings.
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