Chocolate Baskets

Cook time 35 minutes
Servings 4


200g dark, milk or white chocolate
2 cups whipped cream or 4 scoops of ice-cream
375g berries, for serving

Chocolate Baskets


Melt the chocolate in a microwave safe plastic bowl on 50% power. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it. Spoon 2-3 teaspoons of the melted chocolate onto a lined tray to make a small disc approximately 5cm round as the base for the baskets. Repeat to make 4 bases.

Partly inflate four balloons to the size of a small orange. Lower just the bottom section of each balloon into the melted milk chocolate to coat the position onto the prepared bases. Allow to set at room temperature. When chocolate is firm, pop, remove and discard balloons. Store in an airtight container until required.

Place a chocolate cup onto each serving plate. Fill with a little whipped cream or ice-cream then top with berries. Serve immediately.