First of all, we have to temper the chocolate. Don't be afraid about the term "tempering chocolates". It is a refined term for "melting the chocolate".
Don't add anything to the chocolate, just cut the chocolates into small pieces and either use a double boiler or melt it in a microwave oven, micro mode - power high for 1 minute. Take out from oven and stir nicely, so that if any pieces of chocolates are left, it would also be melted.
Take a cupcake liner/wrapper and pour some of the melted chocolate in the centre. With a spoon or brush (use only a new one, not the one which you use for painting :) ) spread the chocolate on all the sides, so that the entire cup's inside is covered with chocolate.
Do the same procedure for the rest of the cupcake liners. Keep these in a freezer for 5 minutes. You can see that the chocolate is set. Do the same procedure once again for a second coat.
Again keep it in the freezer for 5 minutes. Take out and carefully, peal out the cupcake liners. You may be able to take out the cupcake liners without tearing it.
Chocolate cups are ready. You can put in your favourite ice cream or some fruits or even a chocolate mousse in them and serve. Enjoy!!!
I served the chocolate cups with coffee ice cream in it.