Chocolate shot glasses make a huge hit at parties for all age groups. They're fabulous for serving up exquisite liqueurs for adult events, and awesome ice cream cups for kids and teens. Although it's a great idea, these little gems are extremely pricey. But you can make your own very easily for the cost of some baking chocolate, plastic cups and cooking spray.
Pour about 1.2 cm (1/2 inch) of water into a baking pan and add some ice to make an ice water bath for the chocolate shot glasses. Set this to the side.
Cover a flat working surface with several layers of old newspapers. Turn the 28.4 g (1 oz) cups upside down on the papers. Coat all of the outer surfaces of the cups with a light layer of unflavored cooking spray.
Set the 56.7 g (2 oz) cups right side up on the newspapers. Spray all of their inner surfaces with a light layer of the cooking spray.
Put all of the chocolate in a microwave safe bowl. Cook at half power for 1 minute. Stir the chocolate, which will not yet be completely melted. Repeat until you've melted all of the chocolate, taking care not to overcook it. When you can pour it from the spoon like syrup, it's done.
Spoon chocolate into a prepared 56.7 g (2 oz) cup, filling it about 3/4 of the way. Set a prepared 28.4 g (1 oz) cup on top of the chocolate and press it downward to push chocolate upward and around it, forming the inside of the shot glass. Keep nudging the 28.4 g (1 oz) cup down until the chocolate covers its outer surfaces up to its rim. Set the filled cup into the ice water bath to begin to set as you work on the others. Repeat this step for all of the chocolate shot glasses that you want to make.
Remove the filled cups from the ice water bath and set them on cookie sheets. Place them in the freezer to completely harden the chocolate.
Take the sheets of shot glasses out of the freezer when you're ready to use them. Pull the 28.4 g (1 oz) cups out, and turn the 56.7 g (2 oz) cups upside down. The chocolate shot glasses should drop right out of the plastic cups.
You may have to experiment a little to determine the correct amount of chocolate to use.