LOOKING for: Chocolate shot glasses
OK, my kitchen is a total mess. I've been trying to make chocolate shot glasses to fill with Chambord, DiSoronno, & Grand Marinier for a dinner party I'm hosting... and I can't figure it out. I tried freezing some teeny condiment cups and dipping the outside of them in some gently melted chocolate chips and refrigerating them... but I seem to be having some troubles getting them off the cup. If I pour hot water in the cup even momentarily, I get chocolate sludge... the whole mixture doesn't seem waxy enough... I have images of my guest's cups melting in their hands mid-toast and making an unholy mess... What's the secret?