Summer’s almost here and I thought it would be fun to share this adorable and easy post for edible chocolate bowls, perfect for serving ice cream!
All you need are chocolate, toppings, and (wait for it) balloons.
I can’t even remember where I came across this idea but it’s the best. Simply blow up some (latex-free) balloons, dip the bottoms in melted chocolate (or candy melts) and then dip again in your choice of toppings.
I went with cookie crumbs, sprinkles and graham cracker crumbs but the options are endless – crushed toffee, chopped nuts, shredded coconut – the sky’s the limit!
These keep beautifully in the fridge or freezer so you can make up a bunch in advance for a special party – or even just a regular old Thursday.
I mean it is summer.
1 pound of chocolate or candy melts – you can use one type or assorted**
6 white latex-free balloons
assorted toppings – crushed cookies, sprinkles, graham cracker crumbs
Line a baking sheet with parchment paper; set aside. Wash and dry the balloons and blow them up till the bottom third of each is about the size and shape that you want your bowls to be. Place your toppings in bowls wide enough to dip the balloons into.
Melt your chocolate in a bowl set over a pot of barely simmering water. Working with one balloon at a time, dip it into the melted chocolate, swirling and coating till you have the shape and size you want. Tap to remove any excess.**
Immediately dip the coated part of the balloon into your topping. Use a press-and-lift motion, not a swirly or sliding one, so that you don’t disturb the chocolate. Place the balloon on your prepared baking sheet, pressing down lightly on the bottom so that it flattens and stays level. Repeat with remaining balloons, chocolate and toppings. Chill in the fridge for a few minutes to set.
Make a small hole near the knotted end of the balloon, so that the air leaks out slowly and gently. When it is completely deflated, carefully peel it away from the bowl.
Use immediately or refrigerate/freeze for longer storage.
**Note: I noticed that the bowls dipped in the crumbs were much more fragile than those dipped in sprinkles. If I were to do this again I’d double the chocolate and dip the balloons twice (letting the coating set after the first dip) before coating with the crumbs.
This delicious recipe brought to you by Sheri Silver