How to make Edible Chocolate Bowls!
Who doesn’t like dessert in edible chocolate bowls? I am obsessed with these easy treats that are great for ice cream sundaes and can be made for under $5.00. Here are the supplies you will need and recipe to follow. This would be awesome for a party, something you can make ahead of time and just add the ice cream!
- sauce pan
- parchment paper
- cookie sheet
- scissors or sharp knife sauce pan
- Chocolate or Chocolate Almond Bark spoon
1. Melt the chocolate. Word is, you should either us a good quality tempered chocolate or use chocolate candy coating (like the chocolate version of almond bark.) Since I’ve not tried tempering chocolate before, and I knew I didn’t have the time to learn on this occasion, I simply used the candy coating. Besides, I’d never made these before and didn’t want to waste delicious, expensive chocolate if the experiment was a disaster. I knew The Chickens wouldn’t know the difference anyway.
SOOOO. Melt the chocolate over medium heat. Remove from heat and let cool to room temperature. You do NOT want the chocolate to have any heat to it when you start dipping the balloons!
2. Blow up the balloons. Take note of the size of the bottom since that will become your “bowl”. Make it as large or small as you need for your dessert. It won’t hurt to blow up a few more than you need, as you may have a bowl crack when disengaging the balloon from the chocolate at the end!
3. Prepare the parchment. Line a cookie pan with a sheet of buttered parchment paper.
4. Dip the balloons. Pick up a balloon and place it down inside the sauce pan of chocolate. Since my saucepan was larger than the circumference of the balloons, the chocolate didn’t go up as high as I needed it. If that happens, it’s okay to gently press down on the balloon a bit, redistribute the air, and get the chocolate to go higher up the sides of the balloon.
5. Create a platform. This will help the bowl sit squarely when finished. Lift the balloon from the chocolate and let it drip back into the saucepan a bit. Simultaneously, scoop out a bit of the chocolate and drop a puddle of it onto the parchment paper. Now place the balloon on top of the chocolate puddle. It’s okay to be generous with your platform puddle!
6. Let them dry and harden.
7. Pop the balloons! When the chocolate is completely hard, it’s time to let the air out of the balloons. Pull up on the knot in the balloon, and make a small hole. Squeeze the balloon, letting out just a little air at a time. This will help to keep cracking at bay. The balloon may stick at the bottom a little once the air has been removed. Just pull at it gently. It should come out fine.
One thing I noticed with mine, was after I removed the balloon, it exposed small holes in the bottom of some of the first few I did. (This is why I said “It’s okay to be generous with your platform puddle in step #5…so yours don’t end up with holes like mine did!). You have two options at that point. Either remelt some of the chocolate, allow it to cool again, and then drop a bit in the bottom of the bowl to seal it off. Or, do what I did. Our dessert was mostly solid (and gone before the tiny scoop of ice cream melted), so I didn’t worry about it. I just made sure to place the chocolate trifle over the hole to keep any dripping ice cream from running out.
8. Ta Da! Chocolate Dessert Bowls! Simple right? But they take the presentation level up a notch, don’t they? Now, go fill ’em up! Your family will think your genius! By the way, I can totally see decorating the bowls next time. So, if you’re up to it, try experimenting with adding white chocolate drizzle, or sprinkles, or painting on them with those colored Wilton candy melts!