Mousse-filled Edible Chocolate Cups

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They had edible chocolate bowls at my High School prom. I remember my mind being blown. It seemed so gourmet. So fancy. So... difficult to make

Go figure... it's not all that difficult. It takes about 15 minutes and a package of balloons! But don't tell your friends how easy it was ;-)

For this recipe, I filled the edible white chocolate cups with dark chocolate mousse. Don't let that box you in! Get creative with this one. Instead of mousse, here are some other fun options for filling: 

Anyone else have some good ideas for filling consideration?!

Prep time: 15
  • 1 pack Almond Bark (white) or White Chocolate
  • 1 pack Balloons
  • 1 box Jello Chocolate Mousse Mix
  • 1 cup Skim Milk
'Cooking' Directions:
  1. Blow up small balloons and set aside.
  2. Heat almond bark or white chocolate in the microwave for 90 seconds. Stir, then continue to heat in 15 second intervals, stirring in between, until the chocolate seems almost melted. Take it out and stir until it is smooth.
  3. Carefully, dip balloons in chocolate and slowly move around to get a clean line of chocolate. Remove and set on a sheet of parchment paper. Continue until chocolate has been used up.
  4. Set chocolate covered balloons aside.
  5. Combine chocolate mousse mix with 1 cup of skim milk and mix, using an electric mixer, on low for 30 seconds, then on high for 4 minutes.
  6. Set mousse in the fridge to cool for 2 hours.
  7. Using a fork or toothpick, pop the balloons. This is the fun part, people! Stab those things! Most of the balloons will lift right out after being popped, but some need a bit more finesse. Be gentle with them!
  8. Spoon or pipe chocolate mousse into edible chocolate cups.


  1. Your way of making the cups using bark worked so much better than some other chocolates I've used in the past. Thanks

  2. My balloons are stuck inside. I popped them and the top came off and there is not even any edge to try and pry what is inside out. Epic failure. I've just gone through 2 packets of chocolate too. bummer. There are so many recipes out there for chocolate cups and not one of them mentioned this could happen. Also if the balloon was too big it popped leaving a mess of chocolate and balloon. My chocolate is not too hot, I'm using a fondue maker so it is luke warm, just allows me to not have to rush before it cools down to much it starts sticking too thick on the balloon. It would have been great if all my friends had mousse filled choc cups for tomorrow (Easter Sunday) :( Any hints of what I did wrong.


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