How To Make Dark or White Chocolate Bowls

Name: How To Make Dark or White Chocolate Bowls
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 10 uninflated small balloons; 1 pound semi sweet chocolate or white chocolate or your favorite, chopped, or both; FILLINGG IDEAS; fruit and whipped cream; any mousse; ice cream; mini ice cream sundaes; no bake cheesecake filling

fenway @Fenway

This is a easy way to make chocolate bowls and a fun for kids to help. The only important tips are to keep the balloons on the small side, spray the bottoms well with non stick spray and don't try to un mold them until the chicolate is very cold and hard. They can be made in advance and kept in the freezer to have for a quick festive dessert. The fillings are endless. I did a strawberry ice cream sundae for a dark chocolate bowl in this picture.

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Ingredients

20 mins

10 servings

10uninflated small balloons
1 poundsemi sweet chocolate or white chocolate or your favorite, chopped, or both
FILLINGG IDEAS
fruit and whipped cream
any mousse
ice cream
mini ice cream sundaes
no bake cheesecake filling

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Steps

20 mins

1

Wash balloons and dry well
2

Line a baking sheet with parchment paper. Be sure you can fit it in your refrigerator. Use 2 smaller ones if needed
3

Blow balloons up to be a small 4 to 6 inch diameter bottom. Tie closed . The smaller size is easier to work with. Spray bottoms of balloons well with non stick spray
4

Have chocolate warm and melted smooth in a bowl that can fit the bottom of the balloon
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Before you dip each balloon put a spot of melted chocolate on the parcment where you will set the dipped balloon
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Dip bottom of balloon in chocolate to coat,making sure the coating is not to thin anywhere, coat it well
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Place on its chocolate spot on parchment to harden
12

Continue with remaining ballons and chocolate
13

Refrigerate until set, you want chocolate very cold
14

Pop ballooon with a pin or sharp knife tip and carefully remove bowl
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fenway @Fenway

on February 23, 2016 00:59

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.