3cupschocolate chips (semi-sweet chips, dark chips, milk chocolate chips or white chocolate chips)
8balloons, wiped cleanUse 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.
If you're not happy with the shape of the bowls once hardened, place the chocolate back into the double boiler and melt again.