I had been wanting to experiment with making my own chocolate cups. I'd seen a few of these "chocolate-dipped balloon" tutorials floating around and knew that this would be an ideal vehicle for all sorts of tasty treats at Easter.In concept, this works great. I blew up about a dozen balloons, gently washed them, lightly sprayed them with cooking spray, and then set them aside on a baking sheet. As they dried, I concocted a plan to use up the left over chocolate eggs I'd brought to a recent craft class, some green, pistachio- flavored pudding my husband had brought home, and shredded coconut. These were the beginnings of a grassy field encased in a chocolate cup! My excitement for this project mounted!
Normally, I like to use "good chocolate" for any desserts I make, but frankly, I wanted to use up all those little foil-wrapped eggs, so I skipped a trip to my local (and over-priced) speciality market.
After unwrapping all those little papers and seeing how waxy my chocolate egg pile looked, I began to think that I should have sprung for a bar of better quality chocolate...
I melted down the eggs in my make-shift double boiler, let it cool for a bit and then grabbed my balloons. With a spatula, I smeared a tiny patch of chocolate on my baking mat, and then dipped my first balloon. I was hoping the chocolate was cool enough that it wouldn't cause my balloon to pop.
By the time I dipped my second balloon, I was pretty confident that my chocolate was still too hot. It popped immediately and sprayed warm chocolate all over my kitchen. The sweet, sticky splatters hit the walls, curtains, my face...
and my laptop... which I'd left on the kitchen table so that I could be multitasking while baking. Pro Tip: Don't leave electronics near your potentially explosive food crafts. Follow Up Tip: If your electronics do end up coated in chocolate, you better work fast to dab it up with paper towels, cotton swabs, tooth picks and a touch of glass cleaner if you want to save said electronics.Ridiculous.
As I frantically cleaned up my laptop, my chocolate cooled to a balloon-friendly temperature and I dipped the rest of the batch and left them out to harden.
I did, however, surround them with a wall of paper-towels in case they exploded again during the drying process.
After a few hours, the chocolate had hardened, so I popped the balloons with a knife, and carefully peeled the rubber skin out of each cup. Not all of my cups were successful. I'm not sure if it was the quality of the chocolate, or too-thin a layer I'd applied, but out of the nine cups I had attempted, only about six were usable.
Next, I prepared the edible grass. I added a few drops of food coloring to shredded coconut and prepared the instant Pistachio pudding as the box directed. (These are great steps for kids to participate in!)
When the pudding had cooled, I dolloped equal portions into my cups and sprinkled the green good coloring atop the pudding base.
With the base complete, I turned to my trusty tube of ice box cookie dough (from this recipe) and started to roll out a few discs to make some bunny sugar cookies!
When my batch of bunnies were out of the oven, and cooled, I added some candy eyes I'd picked up at Michael's, and a dab of frosting for a little nose...I gently placed the cookies into the pudding and admired my Easter treats!
There were a couple of accidents while I waited for my nieces to arrive...
But fortunately, we ended up with just enough edible Easter cups for each set of little hands!
And boy did the kids love them!
It was a lot of fun watching the kids devour their chocolate cups, sugar cookies AND green grassy pudding. My mom, sister-in-law and I cleaned up the dishes while the kids burned off their sugar high, bouncing around the yard like bunnies!
Hope you all have a wonderfully happy Easter!