Edible Chocolate Bowls
Tips for Making Chocolate Bowls
- To melt the chocolate, use a double boiler over simmering water. You can also use a heat proof bowl over an inch of simmering water. Do not let the water touch the bottom of the bowl.
- You may use semi-sweet, white, milk or dark chocolate to make these bowls, or any variety of flavors.
- If the shape of the bowls isn’t to your liking simply break apart the chocolate and melt again.
- Once the chocolate has hardened, you can take sharp scissors and trim the edges of the bowls.
- You can make these bowls as small or as large as you like by how large you make the balloons.
- This is a chance to have fun and get creative. The kids love helping, too!
When you’re ready to start, I have found it best to blow up the balloons so they fit comfortably into 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. It’s easier to handle the balloons when they fit into your hand easily. On a large piece of wax paper, make 8 “discs” using 2 tsp of the melted chocolate. These form the base of the bowls. Don’t forget the chill time so the chocolate will set. Once set fill them with your favorites, perhaps even a batch of this chocolate mousse from Natasha’s Kitchen. You’ve got to love any dish that allows you and your guests to eat the bowl.
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Helpful Kitchen Items:
Chocolate Bowls - Tutorial
- 3 cups chocolate chips (semi-sweet chips, dark chips, milk chocolate chips or white chocolate chips)
- 8 balloons, wiped clean Use latex free if allergic
- wax paper and sheet pans
- 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, you may need more or less melted chocolate.
- In a double boiler over simmering water melt chocolate. Stir occasionally. Continue until completely smooth. Alternately, use a heat proof bowl over 1 inch simmering water. Do not let the water touch the bottom of the bowl.
- Line a large baking sheet with wax paper. Drop 2 tsp melted chocolate onto the pan to make 8 disks.
- Allow enough room between each disc for the balloons to sit upright. These will form the bases of the bowls.
- 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.
- Place upright onto the chocolate disc. Repeat until all are made. Place the pan into the fridge for at least 30 minutes 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 bottom from the wax paper.
- May store in an airtight container at room temperature until filling with chocolate mousse, assorted berries and fresh whipped cream or ice cream.