Chocolate Bowls – Tutorial

Chocolate Bowls – Tutorial  Have you ever been to a restaurant and admired the dessert display?  You might see something magnificent poured into a chocolate bowl like this.  Often there are too many to choose from, and they’re always beautifully garnished and arranged.  True eye candy.  It can be a real conundrum trying to choose which one to sample.  I suppose that’s why I really enjoy bite size desserts because I can never choose just one dessert to enjoy.  It’s simply impossible.

 One such place is The Inn at Virginia Tech.  Our family visits The Inn for many special occasions and holiday celebrations to feast on their brunch buffet.  It’s amazing.  On one of our visits, they offered a velvety chocolate mousse served in a tiny chocolate bowl.  I just had to know how to make them.  When I discovered how simple they were to re-create, I knew I was hooked.  You’ve got to love any dish that allows you and your guests to eat the bowl!

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Directions:
In a double boiler over simmering water melt the chocolate.  Stir occasionally.  Continue until completely smooth.  [A heat proof bowl over simmering water will work perfectly.  Do not let the water touch the bottom of the bowl. ]

On a large piece of wax paper, make 8 “discs” using 2 tsp of the melted chocolate.  Allow enough room between each disc for the balloons to sit upright.  These will form the bases of the bowls.

Blow up the balloons so they fit comfortably in the palm of your hand.  You can make the bowls into any size you desire, depending on the size of the balloons, using more or less chocolate.

Dip the balloons into the chocolate, turning to coat.  Use a rocking motion.  Remember, each bowl will be slightly different in shape depending on how you swirl the balloon in the melted chocolate. You’ll need the coating to be fairly thick. [*See cook’s note]

Place upright onto the chocolate disc.  Place into the fridge for at least 30 minutes or until completely  hardened.

When set, use a toothpick or scissors to cut a small hole in the top of the balloon.  The edges of the bowls can be delicate so, it’s important that the air releases from the balloon slowly.  Carefully peel the bottoms from the wax paper.  Fill with chocolate mousse, assorted berries and fresh whipped cream or ice cream.  Yield: 8 medium bowls

*Cook’s note:
If you’re not happy with the shape of your bowls, no problem.  Place the chocolate back into the double boiler and melt again.