Chocolate cup with berries

Melt their heart this Valentine’s Day with a homemade chocolate cup with berries. Follow our easy step-by-step guide for a sweet treat on date night.

  • Serves

    2-4 People
  • Makes

    1 Chocolate cup


  • 100g white chocolate
  • 200g dark or 70% chocolate
  • spray olive oil
  • 1 punnet strawberries
  • ½ cup yoghurt covered dried berries or any other chocolates.

You'll Need

  • Multix Resealable Bags
  • Multix Cling
  • Multix Bake
  • 1 balloon


  1. Break up the dark chocolate and place in a metal or glass bowl, to melt over a pan of barely simmering water. Half inflate the balloon (it needs to be about 12cm across) and tie it. Sit the balloon on a ramekin or small bowl with the tied end downwards. Fully cover the balloon with food safe Multix Cling, flatten any creases and make sure the loose ends are all tucked under the ramekin.
  2. Spray very lightly with olive oil. Place on a plate lined with Multix Bake. Remove the melted chocolate from the heat and allow to cool slightly. Use a metal spoon to drizzle a thin layer of chocolate over the top of the balloon, don’t worry if it dribbles down the sides. Place the chocolate balloon in the fridge to chill for a few minutes or until the chocolate is set hard. Remove from the fridge, drizzle with more melted chocolate particularly over any areas where the coverage is thin and then return to the fridge. Repeat the process a third time, layering the chocolate to make it stronger.
  3. While the third coat of chocolate sets, break up the white chocolate and place it in a Multix Resealable Bag. Heat the pan of water again to a slow simmer, remove from the heat and add the white chocolate in the bag with the seal out of the water. Allow the chocolate to melt completely. Remove the chocolate covered balloon from the fridge. Use sharp scissors to snip a little corner off the Multix Resealable Bag with white chocolate bag and use it like a piping bag to drizzle over the chocolate covered balloon, to create a decorative effect. Return to the fridge to harden totally.
  4. Just before serving remove the chocolate covered balloon from the fridge. Remove the balloon from the ramekin and open up the cling so you can place a small piece of sticky tape near the balloon tie. Use a sharp pin to pierce the balloon and allow it to deflate slowly. Remove the balloon and gently ease the cling out of the chocolate bowl (don’t worry if a few pieces break off). Transfer the chocolate bowl to a serving dish and fill with chilled strawberries and yoghurt covered berries or other chocolates.