Chocolate Ice Cream Cups with Chocolate Raspberry Roses

Chocolate Balloon Cups
8 ounces semisweet chocolate
Small balloons

Chocolate Raspberry Roses
10 ounces chocolate raspberry chips
1/3 cup light corn syrup

Cups: Melt 8 ounces semisweet chocolate in heavy pot over low heat. Blow up balloons. Use small balloons and don’t blow them up very big. Dab a little melted chocolate onto a was paper lined cookie sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet. Refrigerate until hard. Repeat for remaining balloons. If cups are very thin, dip again. When the chocolate has hardened, snip the top of the balloon with scissors and pull out gently from cup. Discard. Fill cups with raspberry mouse or ice cream.

Roses: Melt chocolate in microwave for 1 minute, stir to help melt. When chocolate is melted, stir in the corn syrup to blend. Pour the mixture onto a wax paper sheet and let harden for at least an hour or overnight. Make 6 marble sized balls with the chocolate clay. Place the marbles on a wax paper sheet leaving about 1 inch between each. Place another wax paper sheet on top. Using your thumb, press each marble into a flat disk. To form the rose, remove 1 disk and form into a teepee. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud, so shape the disks to look like petals. Now you can continue to lap the petals around to create the rose in bloom.