Prep 20 mins
Cook 30 mins
These are very simple to make. When releasing the air from the balloons, do it slowly so the bowls don't crack. They are delicious bowls to serve ice-cream, pudding or various other treats in.
- Blow up the balloons to about 4-5 inches around.
- Line a cookie sheet with parchment paper.
- Put 1/2 of the chocolate in a double boiler and heat until completely melted, stirring while melting.
- Remove from the heat & add the remaining chocolate & stir until it is all melted. Using a candy thermometer, ensure the temperature is right about 85 degrees. Any hotter will chance the risk of the balloon popping and possible burns to yourself.
- Spoon 1 tsp of the chocolate onto the parchment paper. This will make the base for the bowl.
- Dip a balloon into the bowl of melted chocolate to cover about 1/3 of the bottom of the balloon. If you want a tilted bowl, tip the balloon slightly to coat one side higher than the other.
- Place the balloon on the chocolate base.
- Continue with each balloon, creating a base and a bowl.
- Put the pan in the refrigerator for about 30 minutes.
- When cool, pinch the balloon just under the knot and cut a small hole to slowly release the air.
- Once the balloon is flat, carefully remove it from the chocolate bowl.
- If you need to patch small holes or cracks, spoon some leftover melted chocolate into the spot.
- Return the bowls to the refrigerator until you are ready to use them.
I found this idea on someone's food blog and decided to try it immediately. Of course, this food blog failed to mention you need to let the chocolate cool, and my first couple popped immediately. After chocolate flying all over my kitchen and a few four letter words, I decided to search for the recipe here. SO glad I did and discovered the trick of letting the chocolate cool. Duh! This is SUCH an important step and one that must be followed for chocolate bowl success! Once I made myself be patient and wait for 85 degrees (I just used a meat thermometer as I don't have a candy one) they worked like a charm! One trick in deflating the ballon without breaking the chocolate: place a small piece of scotch tape on the balloon and use a straight pin to poke a small hole where the scotch tape is located - they will deflate slowly enough so you won't suffer breakage. I plan to make these at my sister's engagement party and fill with red velvet cake and cream cheese frosting.
This is an interesting idea... I use silicone muffin cups to make my chocolate bowls (dip it in and peel it off after it's hardened... you can also do it with paper ones, but silicone is easier), but with the balloon technique you can make the bowls different sizes, and they don't have the zig zag sides like the muffin cups do. Might have to try this someday...
Being a rebel, I decided to go for it without the thermometer. 2 of the 4 balloons popped! But it popped minutes later in the fridge so it wasn't dangerous as one of the reviews said. I used semi-sweet chocolate chips, and I think it worked out fine. I used foil liner, and had no problem there either. But I have to say, I ended up using the tips (like tepid water to release the balloon) from this recipe: #327004 . So, even though I started with this recipe, I ended up using more advice from the other.