Chocolate Bowls For Ice Cream Recipe

How to make it

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• On very low heat, melt half of the chocolate.
• Remove from the stove and add the remaining chocolate.
• Mix until all the chocolate is melted.
• Pour chocolate into a bowl.
• Blow 6 to 8 balloons (they should be 4 to 5 inches in diameter)
• Dip the balloons in the chocolate mixture.
• The chocolate should only cover the bottom 1/3 of the balloon
• I like to double dip.
• On a cooking sheet lined with parchment paper drop 1/2 tsp of the chocolate mixture to form a little circle and while it is wet, place the wet balloons on top.
• This circle will then flatten and form the base of the bowl.
• Refrigerate for 30 minutes
• Carefully pop the ballons by cutting a tiny piece close to the knot and letting the air come out slowly.
• If you do it too fast and the ballons burst, your bowl may crack.
• The process of separating the balloon itself from the base may take a couple of minutes.
• Sometimes I found it easier after a minute or so to put the bowl back in the refrigerator for 5 minutes until the chocolate would cool again.
• If there are any holes on the bowls, patch them with any extra melted chocolate you may have (so do not lick the bowl until the last minute)- :)