Pascall chocolate cups

Method

1. Mark each paper cup 4 cm up from the bottom, cut along the line and set the short cups aside.
2. Put 200 g of the chocolate in the heatproof bowl. Sit it over a pan of simmering water, so only the steam melts it, and stir until melted.
3. Take off the heat and stir in the last 50 g until smooth with no streaks.
4. Spoon about 3 tbsp of chocolate into a cup and tilt it to coat the inside evenly. Let the excess drip back, then stand the cup upside down on the rack. Repeat.
5. Leave to firm up for about 15 minutes, or 10 minutes in the fridge, then gently peel off the paper.
6. Fill with ice cream, top with fruit and dust with icing sugar just before serving.