Edible Chocolate Dessert Cups

Chocolate Mousse Cup 1

What fun it is to not only eat your dessert, but now you can eat the cup it is served in!

Edible Chocolate Cups are so whimsical (wow, I never thought I would use that word!) and a fun way to serve your Chocolate Mousse or Ice Cream or Chia Seed Fruit Salad like I did this past Memorial Day Weekend!

IMG_0830 Yummy white chocolate cups filled with just about anything you can think of!

They really are quite simple to make, however you will need a silicone mold for easy release.

To be honest after I made these, I preferred the more affordable Silicone Cupcake Liner over the silicone flexipan mold I used originally. (Yes I know the flexi-molds are outrageously expensive too!) (And yes, I cut mine! Gaaaaah!)

I decided I liked the fluted texture of the baking cups vs. the plain rounded bowl shape of the flex mold.

But of course it is your option to use whatever you like best.

There are lots of different shapes and size options in silicone molds available too.

I’m pretty sure I even saw one other youtuber making them out of a real teacup lined with plastic wrap!

To me it seemed a bit tedious to go to all that trouble; but on second thought if it’s all you have……..then it is quite genius!

The only other thing you need is some sprinkles or non-pariels for decoration and of course your chocolate choice.

In my hometown of Somerville New Jersey, there is a really awesome cake decorating supply shop called Candyland Crafts.

They will ship worldwide, so be sure to check them out for anything you may need especially the Merckens Chocolate and tons of chocolate molds!

They have chocolate in every color of the rainbow and more! So for those of you having trouble with Wilton candy Melts (like me) you may want to give the Merckens Brand a try.

And for those who are avid Chocolatiers you will surely be tempering couverture right!

Well, I hope you will try your hand at these edible chocolate dessert cups for your next fiesta!

You will see just how easy they are.

Chocolate Dessert Cup They are so much fun and really add a special flare to the dessert buffet table!

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      1. I actually went searching while I waited for your reply and that was the one I hit upon! Will make it today! Thank you for sharing.. miss you in Jersey!! I’ve been to candyland crafts several times.. agree it is a small little bakers dreamworld 🙂

  1. Hi Gretchen, thanks for keeping up with sharing your recipes. We are all really grateful to you. Hopefully this site will be your permanent one from now on. I know this might not be the right place to ask you this, but would it be possible for you to put up your caramel popcorn recipe soon? Thanks again and so glad to see you back!

    1. HI Caroline! thankyou! Yes I plan to stay here to the end! LOLL whenever THAT may be! Hopefully not for a long time! Trying my best to rebuild my life & business to make this a “job” for me- hoping it can sustain itself! We shall see! I will inbox you the recipe

  2. Hi Gretchen I have been folowing you for a while and I just love your swiss Butter cream recipe . and I came across your candle cake vido and I what to make it for my church chirstmas party but now I cant find the vido. can you help me.

    1. HI Thanks! yes I know much of the content that you are used to seeing is gone 🙁
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.

  3. Hi dearest Gretchen!!!
    This is awsome!!! My daughter and her friends will be sooooo thrilled to have a dessert such as this!!!! I have a couple of teeny-tiny doubts though…. Firstly how did u manage to keep the choc in your bowl melted when the moulds became solid and secondly how much choc should I melt to make cups for a gang of around 25 kids?

    1. Great! thanks! You may have to rewarm the chocolate in the bowl as necessary depending on the conditions in your room. Strength in numbers, meaning the more chocolate you have in the bowl it will stay warm longer.
      I would start with 2lbs of chocolate

  4. You can make a lot of fairy bread with those 100s and 1000s lol just love fairy bread 😛 just butter some bread and sprinkle them on and cut into triangles 😛 good old Aussie party snack

  5. Hi Gretchen,
    I did temper my choc n tried to do dis..but my choc is not getting hard at r.t. To take d shape. I have placed it in fridge.but will it loose it’s shape when I take it out.how long will it hold d shape at r.t.
    Also do u have ne recipe to make center filled Wid liquor chocs? If yes pls share 🙂

      1. Hey thnks for d reply.. And same pinch..even I saw d same video before asking ya n before tempering my choc.. dunno Wat M doing wrong.I hope I get to it.I feel d same way as I was when I was not getting my ganache proportions to suit my weather n d available cream.

  6. hi I love this idea and you explained the process so well 🙂 was wondering if there is way to incorporate this with creme brulee?

    1. Thanks! Not really since you have to bake creme brulee, & the cups would melt! Even if you transferred the brulle to the cups after baking they still need to be torched to caramelize the sugar, again melting the cups!

  7. Hi Gretchen, took this idea and ran with it. I made these edible cups with edible spoons. I filled with cups with a banana cupcakes and topped with whipped vanilla frosting, walnuts, caramel, and fresh cinnamon. I put them on a tiered cupcake stand. The very top tier had a ceramic teapot on it that went very well with everything. My theme was “teatime”. I didn’t make saucers because they were harder than I thought. So I used little lace doilies. I entered it into the top chef competition at my job and won 1st place!!

    1. HI Thanks for stopping by!
      In the text of this blog post I write:
      I preferred the more affordable Silicone Cupcake Liner over the silicone flexipan mold I used originally.
      the links are clickable links and will take you direct!

  8. This is such a cute idea! I am looking for some different ideas for wedding desserts and this is perfect! How long do these last for though, if I might ask? Do they have to be kept refrigerated after making? I’m just trying to decide how I could make these work for my outdoor wedding without it ending in chocolate soup!

    1. Hi Great! Im glad you love the idea! they are so easy too! You do not have to refrigerate chocolate, store in a cool dry place covered is a good idea- I use tupperware with a a lid) they store for months

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