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By At Home with Vicki Bensinger
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Special Dessert for Dad!

Tuesday, June 12, 2012 1:08

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Father’s Day is this coming Sunday. It was always one of my favorite days to celebrate and show my dad just how special he was to me. We’d put on the old Big Band music, his favorite, and my sisters and I would all take turns dancing with our night and shining armor – OUR DAD! He was the best, and for those of you still fortunate to share this day with him “do it up chocolate” as my daddy would say!

Since I always like to make a fuss about those near and dear to me, my dessert is sure to put a smile on your dads face and everyone else gathering around the table.

This dessert is so simple to prepare. However, if you want to make it all from scratch (chocolate cups, ice cream, topping), then start several days ahead and assemble everything just before serving.

The results: A fun dessert with infinite possibilities.

I hope you enjoy it!

Chocolate Cups Filled With Anything You Desire

10 ounces dark chocolate chips

8 small balloons (water bomb style)

Set aside a baking sheet lined with parchment paper.

Blow up 8 balloons (about 4 to 5 inches in diameter when fully inflated).

In a medium microwave-safe bowl add the chocolate and microwave in 30-second intervals until melted. Stir until smooth.

Spoon 1 teaspoon melted chocolate onto prepared pan to form a small disk.

Dip balloon in the bowl of melted chocolate, coating about one-third of the balloon. Rock balloon from one side to another, going about 1/2 way up, forming a scalloped or tulip effect.

Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer the pan to the refrigerator to set, about 30 minutes.

To release air from the balloons, pinch each balloon just under the knot, and cut a small hole in the surface between your fingers and the knot. Gradually release the air; if air is released too quickly, the cups may break.

Carefully peel the deflated balloons from the chocolate cups, and patch any holes with the remaining chocolate.

If desired, heat up some white chocolate to drizzle over the hardened chocolate cup for more pizazz!

Return the chocolate cups to the refrigerator until ready to use.

Note: You can make the chocolate cups up to 5 days ahead. Refrigerate until ready to use.

To Serve:

Fill chocolate cups with your favorite treat. I’ve filled ours with frozen vanilla yogurt, Heath bar, non-pariels, topped with chocolate sauce and whipping cream.

Other variations:

Strawberry, Raspberry or Chocolate Mousse

Favorite Candy
Homemade ice cream
fresh berries

What will you fill yours with?

Enjoy!

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

Please follow her on Facebook

Member:
“IACP”
“Women Chefs & Restaurateurs”

Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.

Happy Cooking!

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