Chocolate baskets

Break the chocolate in a saucepan and let it melt in a Bain-Marie: place on the countertop 20 cups in a row; pour the melted chocolate into each enough to fill them; After a few minutes turn off the chocolate from the Middle, starting from the first pirrottino filled.

Must remain attached to the walls of each pirrottino a layer of chocolate by a few millimeters.

Do it well consolidate, then gently pull the pirrottini, getting the chocolate farcirete cestinetti with whipped cream, custard, (or diplomatic which is a cream pastry enriched with chantilly) to maraschino cherries.