Go Back
–+ servings
Easy Chocolate Dessert
Print Recipe
4 from 2 votes

Instant Pot Chocolate Cups Recipe

A delectable dessert made with Edible Chocolate Bowls that are filled with Chocolate Pudding. Easy to make and elegant to serve. Perfect for all occasions.
Prep Time10 minutes
Cook Time15 minutes
Resting Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: 10 minutes paneer recipes, Chocolate cups, Dessert bowl, Edible cups, instant pot desserts, Valentine"s Day Dessert
Servings: 12 bowls
Author: simplyvegetarian777

Equipment

Ingredients

  • 1 12 ounce/340 grams Semi Sweet Chocolate Chips

Small Water Balloons - 15 (not ingredient but important part of the recipe)

Filling & Garnish

  • 4 Chocolate Pudding cups market bought
  • Few Raspberries
  • Few Blueberries
  • Few Mint Leaves

Instructions

  • WATCH THE VIDEO ABOVE IN THE POST FOR BETTER UNDERSTANDING.
  • Place inner pot inside the 3 quart IP. Pour 3 cups of water inside it. Plug it in. Press Saute Mode & set it on HIGH. Heat water in it till it starts boiling.
  • Meanwhile Cover a Baking Sheet with Parchment Paper and set aside.
  • Blow the Small Water Balloons , knot at the top and set aside. Make sure that the balloons are not blown too tight. There must be some space under the knot for later steps. Keep about 12-15 small balloons ready. This recipe will make about 12-15 chocolate cups.
  • Once the water is boiling hot inside the Inner pot, place heat resistant glass bowl on top of the inner pot. Add SEMI SWEET CHOCOLATE CHIPS to it. Stir & Mix with Small heat resistant silicone spatula till chips melt and you get a smooth sauce.
  • If you are using a larger Inner pot like 6 or 8 quarts, then either choose a glass bowl big enough to sit on top of it or place a trivet first inside and then place the bowl on trivet. Although I would suggest a deep bowl for better coating.
  • Remove the glass bowl from the top of the IP. Set the bowl aside and let cool for 1-2 minutes till it is good to touch with finger. DO NOT OVER COOL IT.

Creating Chocolate Cups with Ganache and Balloons

  • Now dip balloons in the chocolate sauce about 2-3 inches deep and rotate a few times to get a good thick chocolate coating on all the sides. (See video).
  • Set the balloon on the baking tray. Finish all the balloons like wise and set on the baking tray.
  • Refrigerate the balloons for setting on the baking tray for 2-3 hrs and even over night.

How to remove Balloons from the chocolate cups? (watch video for guided instructions)

  • When ready to work on these chocolate cups, bring them out of the refrigerator. 
  • Carefully hold the balloon near the knot and gently make a small cut under the knot to let air escape slowly. This will avoid any bursting of the balloons and damaging the cups. (see video)
  • Pull out the balloon from the center of the chocolate cup very delicately. Your Chocolate Cups are ready to be filled.

Filling the Chocolate Cups

  • Fill these cups with Market Bought Chocolate Pudding and Garnish with berries of your choice and mint leaves.

Video

Notes

  1. Since chocolate tends to melt under heat, keep the chocolate cups refrigerated till ready to use. 
  2. When serving, I would suggest use cold/refrigerated stone or metal plates to avoid melting.
  3. You can fill these cups with the filling of your choice and refrigerate till ready to use.
  4. You can fill these cups with any filling of your choice like - vanilla pudding, custard, caramel pudding, trifle. fruits, ice-cream, yogurt of your choice etc.