Homemade Chocolate Cups Recipe

An easy recipe for homemade chocolate cups that can be filled with just about anything and make a delicious holiday gift.


Makes 60 cups
16 ounces chopped chocolate (from a block) or chocolate candy coating
Small candy cups, preferably the foil variety
Paint brush (clean and small)
Filling: 4 cups small chocolate candies of your choice


For these cups, either used tempered chocolate or the chocolate candy coating *which does not need to tempered* If you do not temper your chocolate you risk a white streaked look in the chocolate.

To temper chocolate, read instructions at bottom of page.

To melt wafers, use a double boiler or a microwave to melt candy wafers.

Use a paintbrush palette to completely coat the bottom and sides of your candy mold with melted wafers or tempered chocolate.

Fill a cup about a quarter of the way full of chocolate, then use the paintbrush to paint the chocolate up the sides of the cup to the top.

Do your best to make your coating as even as possible, aiming for about 1/16-inch thick.

Let chocolate set in fridge or at room temperature.

Remove from fridge and carefully remove chocolate cups from molds.

Fill with your choice of candy.

How To Temper Chocolate

Chop your chocolate.

Be sure that your chocolate is in block or bar form, not chocolate chips.

Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water.

Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.

Using a rubber spatula, Stir gently but steadily as the chocolate melts and heats up.

Bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate.

Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.

Add the remaining chunks of chocolate and stir gently to incorporate. * Note not all of it will melt, so you will end up removing it and saving for another time, but it is important for the cooling process.

Cool the chocolate. Once the chocolate gets below 84 degrees F (29 C), remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.

Reheat the chocolate briefly by placing the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees F (31 C), or 87 F (30 C) for milk and white chocolate. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.

Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.