How to Make Edible Chocolate Dessert Bowls

Are you ready for Valentine’s Day yet?  This year, Valentine’s Day falls on a Saturday (don’t panic, it’s next Saturday Feb. 14th, not tomorrow) and I predicted that all decent restaurants will be jam packed with love birds celebrating the occasion.  My Hubby and I usually don’t dine out on that day just to avoid the crowds.  We rather relax and have a peaceful meal in the comfort of our home.  But, that doesn't mean that the Valentine’s Day dinner and dessert have to be ordinary and not spectacular!  I have this amazing dessert idea that sure will “Wow” your sweethearts.  I promise you'll have tons of fun making and eating your own creations.     



See these adorable dessert bowls in my pictures?  There’s only one ingredient (okay, maybe two if you count the sprinkles) involved, it’s made out of chocolate!!!  All you need is a few simple tools and you’ll have these amazing edible dessert bowls ready in no time.  I say, they’ll be wonderful to make with your loved ones, too.  My Kids and I had a blast making them together.




Here’s the video tutorial on how to make these Edible Chocolate Dessert Bowls.





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Below is the stey-by-step pictorial:

1) Inflate 12 water balloons. Rinse and pat dry them with a kitchen towel, set aside. Line a baking sheet with parchment paper, set aside.

2) In a medium size pot, heat one inch of water until simmer. Place 3/4 of the chopped chocolate in a heat proof bowl and place the bowl over a pot of simmering water.

3) Stir constantly until chocolate is melted. Then, add the remaining chocolate and warm until just melted.  ***Please see my note on the bottom of the post.

4) Remove from heat and let chocolate cool slightly. When chocolate is cooled but still runny, dip the bottom of the balloons into the melted chocolate, about 1/2 way.
 

 
5) Gently tap the balloon on the side of the bowl to drip off excess chocolate.

6) If desired, decorate the edges of the chocolate bowl with sprinkles. Place the chocolate dipped on the prepared baking sheet. Repeat with the rest of the balloons.

7) and 8) Let the chocolate harden at room temperature, about 2 hours. You can speed up the process by putting them in the refrigerator. When the chocolate is set, pop the balloon with a needle. Gently remove the balloon and your edible chocolate dessert bowls are ready to be filled with your favorite treats. Enjoy!



These dessert bowls are amazingly delicious.  My method in the recipe is one easy way to temper the chocolate, which yields a nice and shiny finish and a snapping sound when you break into them.  If you’re interested to read more about tempering chocolate, please click here.  You can fill these dessert bowls with fresh whipped cream, berries, and more sprinkles.  I also tried them with ice cream, pound cakes pieces with whipped cream, etc.  They are all amazing.  So, have fun and fill them with whatever ingredients your heart desires. 




I hop you enjoy today’s recipe and video tutorial.  For your convenience, I share some links below of the tools and props that I used for this post.  Please stay tuned for more fun and delicious recipes and thank you for stopping by! 

 
Tools and props used in this post:
Water Balloons (Click here for more information)
Calphalon Baking Sheet Pans (Click here for more information)
Bamboo Cutting Board (Click here for more information)
Small Plastic Bowl set to prep ingredients (Click here for more information)
Star Shaped Sprinkles (Click here for similar product)
Wilton Sprinkle Set (Click here for product information)
Wilton Jumble Hearts Sprinkles (Click here for product information)



 
 
Edible Chocolate Dessert Bowls:
makes: 12
12 small water balloons
4 oz chocolate, chopped (I used 72% dark chocolate)
Sprinkles (optional)

Inflate the water balloons. Rinse and pat dry them with a kitchen towel, set aside. Line a baking sheet with parchment paper, set aside.

In a medium pot, heat one inch of water until simmer. Place 3/4 of the chopped chocolate in a heat proof bowl and place the bowl over a pot of simmering water. Stir constantly until chocolate is melted. Then, add the remaining chocolate and warm until just melted.***

Remove from heat and let chocolate cool slightly. When chocolate is cooled but still runny, dip the bottom of the balloons into the melted chocolate, about 1/2 way. Gently tap the balloon on the side of the bowl to drip off excess chocolate. If desired, decorate the edges of the chocolate bowl with sprinkles. Place the chocolate dipped on the prepared baking sheet. Repeat with the rest of the balloons.

Let the chocolate harden at room temperature, about 2 hours. You can speed up the process by putting them in the refrigerator. When the chocolate is set, pop the balloon with a needle. Gently remove the balloon and your edible chocolate dessert bowls are ready to be filled with your favorite treats. Enjoy!

Please click here to see the Chantilly Cream recipe.

 
***Amy’s Note: You might wonder why my recipe instruction calls for separating and adding the chocolate in two batches.  It’s a method of tempering chocolate; which yields your chocolate bowls to a nice and shiny finish and a snapping sound when you break into them.  If you’re interested to read more about tempering chocolate, please click here.