How about this one?
USING INFLATED BALLOONS TO MAKE MOLDED CHOCOLATE BOWLS
1. SEE TIPS: For this procedure, you'll need balloons, the smaller and rounder the better. And, tempered chocolate is essential. Keep chocolate in temper or warm. And the chocolate has to be thick enough around the balloon to keep its shape when you pop the balloon.
2. Before you begin the tempering process, you'll need to blow up a number of small balloons to about the size of coffee cup.
3. Holding where the balloon closes, dip balloon's bottom into the chocolate to coat it. You can also marbleize the chocolate before dipping.
4. Place the balloon on a lined cookie sheet holding it at the top so the excess chocolate starts to settle to create a bottom. The balloon will eventually stand on its own. Repeat the process for as many cups as you'd like to make. Then place the pan into the refrigerator for 5 to 8 minutes. When you remove the pan from the refrigerator, the chocolate surrounding the balloons should be hard.
5. Prick the balloon with a pin to deflate it. Carefully remove from the chocolate cup. If the room is warm, store in the refrigerator before filling.
6. When you're done, you can fill the cups with fruit (berries work well) and whipped cream, chocolate ganache mousse, cold pudding or ice cream.