Chocolate Cups

Directions

1. 1
   Line a baking sheet with waxed paper.
2. 2
   In a medium saucepan, melt the chocolate and shortening over low heat for 1 to 2 minutes, stirring just until the chocolate melts and the mixture is smooth. Allow to cool slightly so that the chocolate is not hot enough to pop a balloon, but is still pourable.
3. 3
   Inflate the balloons to about the size of an orange; tie knots to seal.
4. 4
   Starting halfway from the knotted end, spoon the chocolate over the outside of the balloons, completely covering the outside bottom half of each. Allow the excess chocolate to drip off the bottom of the balloons and place them on the lined baking sheet.
5. 5
   Chill for 25 to 30 minutes, until the chocolate is firm. Carefully pop the balloons and remove them from the chocolate cups. Chill until ready to serve.