Instructions

1. Line a baking sheet with wax paper. Blow up latex balloons to the size of small coffee cups. Tie a knot to seal the opening of each balloon.

2. Turn a stove burner on to medium-high heat. Pour water into a saucepan, until the pan is half full. Place the saucepan on the stove. Let the water coming to a simmer or low boil.

3. Place 2 cups of chocolate chips in a metal mixing bowl. Rest the bowl on top of the saucepan once the water is simmering.

4. Allow the heat to melt the chocolate. Whisk the chocolate slowly once the chips at the bottom of the bowl have melted entirely. Continue until all of the chocolate melts.

5. Remove the bowl from above the saucepan. Place it on a towel on the counter. Turn off the heat on the stove. Continue whisking the chocolate to ensure it has a smooth, even consistency. Remove the whisk from the bowl.

6. Hold a balloon by the knotted latex at the tied end. Dip it in the chocolate.

7. Roll the balloon carefully so that the tempered chocolate extends roughly 3 inches up the sides of the balloon. Apply enough chocolate to make the layer entirely opaque across the portion of the balloon it covers.

8. Place the balloon gently on the lined baking sheet. Position the balloon so that the knotted latex points directly up.

9. Repeat the process with each inflated balloon.

10. Place the tray of dipped balloons in the refrigerator for five to eight minutes. Remove the tray once the chocolate sets. It should feel hard to the touch.

11. Insert a straight pin or hat pin into a balloon to pop it. Remove all of the latex from the chocolate cup. Keep the cups refrigerator until service.