Inflate small balloons and wash and thoroughly dry them. Lightly coat the balloons with nonstick cooking spray; set aside.
Create edible chocolate bowls with just a few ingredients and this clever balloon trick.
Watch how this recipe comes together on HSTV.com.
Servings and Ingredients
|4 small baloons|
|2 (4-oz. each) bars bittersweet baking chocolate|
|Desired filling, such as: ice cream, berries and whipped cream, etc.|
Things To Grab
- Hy-Vee nonstick cooking spray
- Medium aluminum or glass heat-proof bowl
- Small saucepan
- Small baking sheet
- Parchment paper
Chop bittersweet chocolate bars with a sharp knife. Add chocolate pieces to a aluminum or glass bowl; set aside. Heat water in a small saucepan over medium heat. Place bowl with chocolate over simmering water making sure water droplets do not enter the bowl with the chocolate. Stir and heat to 180 degrees; remove bowl from simmering water and cool to 84 degrees.
Place a dollop of chocolate on a parchment lined baking sheet to create a base for the balloons. Dip the bottoms of balloons in bittersweet chocolate, then place the balloons on top of dollops of chocolate. Let stand at room temperature for 1 hour or refrigerate for 30 minutes until chocolate has set.
Use a pin to poke a hole near the knot and slowly let out the air. Carefully remove the balloon and any balloon fragments from the inside of the chocolate bowl. Fill the bowls as desired and serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 3g
- Protein: 2g