Ahaha, thanks. I need a bit more practice. Chocolate is finicky.
Basically, I took white chocolate coins and melted them. Then I let that cool down* to where it was still melted, but just about at room temperature. I then dipped some water balloons I had blown up to my desired size and sort of rolled them in to the chocolate until the bottom was coated. I let those set in the fridge. They formed the little foot on their own just from sitting on the parchment paper. The handles were piped separately and stuck on with more chocolate. I used some gel food coloring to color some more white chocolate (although in retrospect, using some royal icing might work better and be neater) and make the blue design. Piped in chocolate mousse and then very carefully topped it with chocolate ganache (carefully because the ganache was warm enough that it could melt the cup if I wasn’t watching) and let that all set.
I might try a different chocolate for the cup, something that isn’t so sensitive. Maybe the candy melts you get at craft stores because the white chocolate I was working with was very tasty, but very fragile and sensitive to the smallest amount of heat.
*okay, okay, I *eventually* let it cool. First I had to let several balloons covered in chocolate explode on me before I learned my lesson. XD
"Nothing is easier than to denounce the evildoer; nothing is more difficult than to understand him."
