01 of 08
Gather Your Ingredients
Begin by gathering your ingredients. To make chocolate cups, you will need:
- Chopped chocolate or chocolate candy coating
- Small candy cups, preferably the foil variety
- Small clean paint brush (optional)
Plan on using about 12 ounces of chocolate to make 48 empty candy cups. You will need more chocolate if you want to seal the top with chocolate after they are filled. You can use any type of candy cup you have available, but if you have the choice, I prefer the foil variety as I think they are a bit sturdier than paper.Continue to 2 of 8 below.
02 of 08
Temper the Chocolate
For this recipe, you will either want to temper your chocolate or use chocolate-flavored candy coating. Tempered chocolate will taste better, but chocolate candy coating is faster and more convenient to use. I recommend that you do not simply use melted (untempered) chocolate, as it gets soft at warm temperatures and tends to bloom or develop grayish-white streaks that are unappetizing. So begin by either tempering your chocolate by following these directions or melting your chocolate candy coating.Continue to 3 of 8 below.
03 of 08
Fill the Molds With Chocolate
There are two methods of making edible chocolate cups. For the first, you will want to take a spoon and fill each candy cup to the brim with chocolate. You can use any style or size of candy cup. I prefer the foil variety since they seem a little sturdier to me, but the paper cups will also work. You can set these candy cups in mini muffin tins while you're making them, which will help preserve their round shape. However, if you are making a large number of chocolate cups, that might not be practical.Continue to 4 of 8 below.
04 of 08
Pour Out the Excess Chocolate
Let the chocolate sit for a few minutes, just until it starts to set around the edges. Then grasp a candy cup by the bottom and invert it over the bowl of chocolate or over a sheet of parchment, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup. This method is fairly fast if you're doing a large number of cups since by the time you have filled them all the first cups will be ready to invert over the chocolate. The downside is that it does require enough extra chocolate to fill the cups to the brim, so it's not ideal if you're working with a limited amount of chocolate.Continue to 5 of 8 below.
05 of 08
Paint Chocolate on the Sides of the Cups
The second method involves using a small, clean food-safe paintbrush. Fill a cup about a quarter of the way full of chocolate, then use the paintbrush to paint the chocolate up the sides of the cup to the top. Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas. This method is best if you have a limited amount of chocolate and are not doing a large number of cups. The sides and bottom of the chocolate cups also tend to be a little messier, but this is not usually a problem if you're filling them with candy and sealing the top with chocolate.Continue to 6 of 8 below.
06 of 08
Let the Chocolate Set
Let the chocolate cups set completely, either at room temperature or in the refrigerator. If you are going to be filling them with candy and sealing them with chocolate, I recommend you leave them in their wrappers for now, even if you want to unwrap them eventually. It is much easier to seal them with chocolate when they are still in their cups.Continue to 7 of 8 below.
07 of 08
Make Large Chocolate Cups
If you want to make larger chocolate cups, you can use regular-sized muffin cups (paper or foil) and cut a strip off the top so that they are not quite so tall. Then use the same method of filling and dumping the chocolate, or painting the chocolate up the sides. This method will give you chocolate cups about the size of a standard Reese's peanut butter cup.Continue to 8 of 8 below.
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