“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.”
READY IN:
50mins
SERVES:
8
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Blow up the balloons to about 4-5 inches around.
  2. Line a cookie sheet with parchment paper.
  3. Put 1/2 of the chocolate in a double boiler and heat until completely melted, stirring while melting.
  4. 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.
  5. Spoon 1 tsp of the chocolate onto the parchment paper. This will make the base for the bowl.
  6. 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.
  7. Place the balloon on the chocolate base.
  8. Continue with each balloon, creating a base and a bowl.
  9. Put the pan in the refrigerator for about 30 minutes.
  10. When cool, pinch the balloon just under the knot and cut a small hole to slowly release the air.
  11. Once the balloon is flat, carefully remove it from the chocolate bowl.
  12. If you need to patch small holes or cracks, spoon some leftover melted chocolate into the spot.
  13. Return the bowls to the refrigerator until you are ready to use them.

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