Imagine the decadence of serving a dessert on edible chocolate plates. The idea may seem too challenging or messy, but creating chocolate plates is actually quite simple and requires no special molds. If you're experienced with tempering chocolate, you can melt high-quality blocks of chocolate -- a technique that requires several steps and carefully measuring the temperature -- otherwise, microwaved chocolate chips work fine. Allow yourself about one hour to make the plates, plus a couple of hours for chilling.
Wash and dry the saucers thoroughly, then spray lightly with cooking spray.
Microwave the chocolate chips or melts for 30 seconds on high. Stir, then microwave for 20-second intervals on high until they chips are completely melted and smooth.
Pour about 1/4 cup of melted chocolate on the back of each saucer. Spread quickly with a pastry brush so there's a thick, even layer on each. Allow the chocolate to set for about 10 minutes.
Reheat the remaining chocolate in the microwave and brush another layer over the first.
Chill for about 30 minutes to 1 hour.
Place the saucer on a small plate, face up. Release the chocolate by gently peeling it from the bottom of the saucer with the tip of a sharp knife.