• 1 medium apple or
• 1 medium size orange

Cut the base of the fruit to sit well on a plate.

Form molds for the chocolate cups with the foil squares; two squares per mold. To do this, stick two layers of paper around the fruit, giving the foil the shape of a small bowl. Carefully remove the fruit and repeat until 8 molds are formed. Set aside.

In a double boiler, melt the chocolate. Pour about 20 ml (4 teaspoons) of chocolate in each foil cup. Spread the warm chocolate around the edge of the mold with a brush. Refrigerate for 30 minutes. Brush again with chocolate and refrigerate for 30 minutes (see note below).

Once the chocolate has set up, carefully remove the paper. Do not worry if the top of the cups crackles: the dessert will look nicer if the edge of the cups is uneven. Keep in a cool place.

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