Melt the chocolate in a double boiler along with the butter, or if you prefer, you can melt it in the microwave in 20-second intervals, stirring each time you take it out of the microwave.
Let the chocolate cool a bit at room temperature but without allowing it to solidify.
Inflate the balloons to about the size of a baseball and then dip them into the melted chocolate until approximately halfway.
Place the balloons coated with chocolate on a tray lined with wax paper, ensuring that the balloons stand with the nozzle facing up so that the cup does not become deformed.
Separately, the handles (ears) of the cups will be formed on the acetate sheet.
Let the figures cool for approximately 1 hour.
The process can be repeated on both figures for a thicker layer of chocolate.
Once the chocolate has solidified, pop the balloon and remove it from the cup; also remove the acetate handles.
To attach the handles to the cups, we will melt a little more chocolate and use it as glue to join the handles to the cups.
Once it has completely cooled, we can fill our cups with the dessert of your choice, it can be ice cream, fruit with cream and frosting, or whatever you prefer.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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