Chocolate Goblets
These chocolate goblets are great fun to make, and since chocolate is one of Shorey’s preferred foods, we had to prepare them together. I inflate latex balloons until they are about 5 inches in diameter and seal them, then dip the bases of the balloons in melted chocolate and set them on a tray lined with foil. The chocolate accumulates at the bottom of the balloons and forms a stable base. After an hour or so in the refrigerator, the chocolate hardens enough so that the balloons can be deflated and removed, yielding beautiful goblets, to be filled with ice cream, berries, whipped cream, fruit salad, or custard.
Although the chocolate goblets weigh only about an ounce each, you need extra chocolate for dipping the balloons. The leftover chocolate can be enjoyed on its own or reused later. The goblets can be kept at room temperature in a container with a tight-fitting lid or can be frozen. I prefer to use bittersweet chocolate for these, but any chocolate, from white to milk, or a mixture of chocolates, can be used.
Makes 4 goblets
- 10 ounces bittersweet chocolate (see headnote)
- 4 small, white round latex balloons (about 6 inches long uninflated)
Cut the chocolate into ½- to 1-inch pieces and put it in a microwavable bowl. Microwave for about 1 minute, then let rest for about 30 seconds. Continue microwaving the chocolate for 30 seconds at a time, stirring between increments, until it is melted.
Inflate the balloons to about 6 or 7 inches in diameter and knot the ends. Dip the bottom of each balloon into the chocolate, twisting it around to create a base about 3 inches high, and place on a tray lined with aluminum foil. Refrigerate the balloons for 1 hour. Cool the leftover chocolate and eat it or store it for later use.
Prick the balloons or unknot them to deflate them, then gently pry them away from the chocolate goblets. Refrigerate, freeze, or store at room temperature in a tightly sealed container until ready to use.
To see how it’s done, go to www.surlatable.com/jacquespepin.
