A really big hit for any dinner party!!!!
I suggest making them the day before but you can do it as late as 2 hours before serving.

I’ll give the instructions for 4 baskets.
First off, if ya don’t have one, get yourself a 6 ounce custard bowl…ya know, those little glass ones?
Tear off four 8 inch lengths of tin foil and you’re good to go….

Step 1
Press foil over top and down the sides of inverted bowl.
With scissors, trim excess foil, leaving 1 inch overhang.
Carefully smooth foil around bowl and form a sharp crease at the base of bowl where overhang begins.
Remove mold from bowl.
Repeat to make 4 molds.
SPRAY MOLDS WITH COOKING SPRAY!!

Here be da mold!

Step 2
Melt 250gr of semi-sweet chocolate chips in a bowl over boiling water; cool for 10 minutes.
Spoon half of chocolate into a paper cone with a 1/16 inch opening at the tip, or decorating bag with small writing tube.

Step 3
Pipe melted chocolate in a circle around base of mold; pipe a continuous drizzle over top and side of mold.
Refrigerate 10 minutes to set.
Repeat on rest of molds.
After chocolate sets, repeat with second layer of drizzle, overlapping and filling in spaces for a ‘lacy’ look.
Place molds on a cookie sheet and refrigerate for 45 minutes.

First 'drizzle' coat!

Step 4
With cool dry hands, CAREFULLY peel foil from chocolate basket.
Hold basket lightly to prevent chocolate from cracking.
If basket becomes too soft, return to fridge for 10 minutes.

Everso carefully peeling foil!

As I said, I make these the day before and store them in a safe spot in the fridge!

You can fill these with your favourite ice cream or berries and whipped cream! Whatever your lil chocoholic heart desires!!

Taa Daa!!

It may sound complicated but it isn’t and with practice…
well I can whip these little buggers up in no time!!