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White Chocolate Dessert Cups with Raspberry Fool

A child´s balloon (washed and dried) becomes an innovative mold for making an edible cup of white chocolate. Once the melted chocolate has solidified around the balloon form, carefully remove the balloon and leave your guests to wonder how you got those cups so nicely rounded. Pale pink and creamy, raspberry filling looks pretty in the cups.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 8
 

Ingredients

Dessert Cups

10
oz. vanilla-flavored candy coating, cut into pieces
8
small round balloons
8
spring clips*

Raspberry Fool

3
cups chopped fresh raspberries
3/4
cup sugar
1
tablespoon cornstarch
1
cup whipping cream, whipped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small saucepan, melt candy coating over low heat, stirring constantly. Pour onto 12-inch square of foil. Cool until lukewarm but still melted.**
  • 2 Meanwhile, line cookie sheet with foil. Thoroughly wash and dry balloons. Inflate each balloon to 3 1/2 inches, twisting top and securing with spring clip. DO NOT TIE INTO KNOT.
  • 3 Roll bottom of each balloon in candy coating, rocking back and forth across bottom and 1/3 up sides to form bottom and sides of cup. Stand each coated balloon on foil-lined cookie sheet. Refrigerate about 10 minutes or until set.
  • 4 Meanwhile, place half of chopped raspberries in food processor bowl with metal blade or blender container; process until smooth.
  • 5 In small saucepan, combine sugar and cornstarch; mix well. Add raspberry puree. Bring to a boil over medium heat, stirring constantly until thickened. Boil 1 minute. Pour into medium bowl. Add remaining chopped raspberries; mix well. Refrigerate about 1 hour or until thoroughly chilled. (Raspberry mixture can be cooled quickly by placing bowl in a larger bowl or pan filled with ice water.)
  • 6 To remove balloons from candy coating cups, hold opening of one balloon with one hand and remove clip, slowly letting out air; carefully remove balloon. Repeat with remaining balloons.***
  • 7 Just before serving, gently fold whipped cream into chilled raspberry mixture. To serve, place cups on individual serving plates; spoon raspberry mixture into cups.
  • 1 In small saucepan, melt candy coating over low heat, stirring constantly. Pour onto 12-inch square of foil. Cool until lukewarm but still melted.**
  • 2 Meanwhile, line cookie sheet with foil. Thoroughly wash and dry balloons. Inflate each balloon to 3 1/2 inches, twisting top and securing with spring clip. DO NOT TIE INTO KNOT.
  • 3 Roll bottom of each balloon in candy coating, rocking back and forth across bottom and 1/3 up sides to form bottom and sides of cup. Stand each coated balloon on foil-lined cookie sheet. Refrigerate about 10 minutes or until set.
  • 4 Meanwhile, place half of chopped raspberries in food processor bowl with metal blade or blender container; process until smooth.
  • 5 In small saucepan, combine sugar and cornstarch; mix well. Add raspberry puree. Bring to a boil over medium heat, stirring constantly until thickened. Boil 1 minute. Pour into medium bowl. Add remaining chopped raspberries; mix well. Refrigerate about 1 hour or until thoroughly chilled. (Raspberry mixture can be cooled quickly by placing bowl in a larger bowl or pan filled with ice water.)
  • 6 To remove balloons from candy coating cups, hold opening of one balloon with one hand and remove clip, slowly letting out air; carefully remove balloon. Repeat with remaining balloons.***
  • 7 Just before serving, gently fold whipped cream into chilled raspberry mixture. To serve, place cups on individual serving plates; spoon raspberry mixture into cups.

EXPERT TIPS

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Expert Tips

* Twist ties used for plastic storage bags can be used in place of spring clips. Be sure sharp ends of twist ties do not puncture balloons. ** Candy coating must be cooled to lukewarm to prevent balloons from bursting. *** If desired, at this point, chocolate can be drizzled over outside or inside of cups. In small saucepan, combine 2 tablespoons semi-sweet chocolate chips and 1 teaspoon shortening; cook over low heat, stirring constantly until smooth. Drizzle over cups.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
14g,
14%
),
Cholesterol
50mg
50%;
Sodium
45mg
45%;
% Daily Value*:
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.