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Equipment: 12 or more 6-ounce or 8-ounce glasses 12 or more pieces cellophane, 12 by 12-inches (15 by 15-inches if using 8 ounce cups) 1 to 2 cookie sheets
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Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt.
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Place the cookie sheet in the refrigerator.
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To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass.
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Fold it over the rim, stuffing the excess inside the glass.
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This will make loose pleats around the glass.
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Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it.
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Make extra molds in case you have breakage.
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Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be.
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Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator.
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Allow to chill and harden for 1 hour or more.
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Remove the glasses from the refrigerator one at a time.
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Use a sharp scissors to trim around cellophane just below the rim.
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Try to avoid touching the chocolate with your fingers, as it will melt instantly.
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Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass.
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Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup.
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Snip off the excess cellophane.
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Place the cup back in the refrigerator for now while you trim the rest of the cups.
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Once they're all trimmed, remove them one at a time.
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Keep in a covered container to avoid condensation until ready to use.
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Fill with mousse, pudding, fruit, ice cream, or any cold item you desire.
