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.
Chocolate Bowls - Tutorial
Ingredients
- 3 cup semi-sweet/dark/milk/white chocolate [your preference]
- 8 balloons [latex free if allergic] wiped clean
- wax paper
Instructions
- 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.
- 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 bottom from the wax paper.
- Fill with chocolate mousse, assorted berries and fresh whipped cream or ice cream.
Recipe Notes
If you're not happy with the shape of your bowls, no problem. Place the chocolate back into the double boiler and melt again.
Deli says
You make it sound so easy. I think I will have to try this.
Del
Melissa says
Glad to help! The beauty of this project, is you can always melt the chocolate again and start over without waste. I hope it goes well for you!
Anonymous says
I absolutely love this! I’m making them for Valentine’s day. 🙂