Best 6 Chocolate Balloon Bowls Recipes

CHOCOLATE EASTER BOWLS

Steps:

• Cut out eight 8-inch circles of parchment paper. Line a baking sheet with the circles. Blow up 8 small balloons.
• Bring a few inches of water to a simmer in a medium saucepan. Place the chocolate in a heat-safe bowl over the simmering water and stir until the chocolate is melted. Remove the bowl from the heat and let the chocolate cool slightly. Dip a balloon into the chocolate so it covers the bottom and reaches 1 1/2 to 2 inches up the sides. Immediately place the balloon chocolate-side down onto one of the parchment circles. Repeat with the remaining balloons and chocolate. Let cool completely to set up, at least 1 hour. Pop the balloons with a pin and gently peel away any balloon pieces that adhere to the chocolate.
• Fill the chocolate bowls with the Coconut Easter Grass and decorate with Easter egg candies.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
• Put the coconut in a shallow bowl. While tossing with a large spoon, add the green and yellow food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
• Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, 10 to 15 minutes. The coconut grass can be kept in an airtight container at room temperature for up to 3 days.
• Note: Food coloring can be messy and stain your skin. To prevent this, wear latex gloves. You can also tint the coconut in a large resealable plastic bag, shaking it to color the coconut evenly.

JACQUES TORRES'S CHOCOLATE BOWLS

Steps:

• Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
• To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.

CHOCOLATE BALLOON BOWLS

Steps:

• Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted. Whisk the mixture together, take the bowl off the heat and let cool to room temperature.
• Meanwhile, blow up the water balloons. Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment.
• Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set. Allow to set completely, refrigerating if desired to speed up the process.
• Pop the balloons and fill with your favorite candy or snack.

CHOCOLATE BOWLS RECIPE

Steps:

• Start by melting the chocolate candy coating or tempering chocolate . You don't want to use untempered chocolate, because it will get soft at room temperature and your bowls might not hold their shape nicely.
• Set the melted coating or tempered chocolate aside to cool so that it is no longer warm to the touch.
• While the chocolate is cooling, blow up a small bag of balloons to the size you want your bowls to be and tie them off. There's a chance some balloons might pop or bowls might break, so make a few extra just in case. Cover a baking sheet with waxed paper or foil.
• Hold the balloon by the knot on top and slowly dip the bottom of a balloon in the room temperature chocolate. Move gently to acclimatize the balloon to the temperature. Dip it until the chocolate is the depth you want your bowls to be.
• Gently remove the balloon from the chocolate, and set it carefully on the prepared baking sheet. Repeat until you've dipped all of your balloons, plus your extras.
• Let the balloons sit at room temperature until the chocolate or coating is entirely set. Once the coating is set, refrigerate the tray briefly to make the chocolate hard-this will make it easier to remove the balloons.
• To get the balloons out, first press around the sides gently, breaking the seal between the balloon and the chocolate. Then hold a balloon below the knot and gently cut a slit above your fingertips, so that you can control the flow of air as it escapes. Slowly release the air from the balloon, and as you do, the balloon will pull away from the sides of the bowl. If it pops, peel off a portion of it still stuck to the balloon and continue gently pulling it away. If you have difficulty, let it sit and come back to it later-the balloon will often start peeling away on its own after it sits.
• Once all your chocolate bowls have had the balloons removed, fill them with ice cream, mousse, whipped cream, cold dessert soup, or candies. Store chocolate bowls between layers of waxed paper at cool room temperature.

CHOCOLATE BOWLS

Steps:

• Blow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated). Set aside a baking sheet lined with parchment paper.
• Place half the chocolate in a heat-proof bowl set over a pan of simmering water; stir until completely melted. Remove from heat, and stir in remaining 5 ounces chocolate until thoroughly smooth.
• Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of melted chocolate, coating about a third of balloon. Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer pan to refrigerator to set, about 30 minutes.
• To release air from the balloons, pinch the balloon just under the knot, and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls, and patch any holes with the remaining chocolate. Return bowls to refrigerator until ready to serve.

CHOCOLATE BALLOON BOWLS

Steps:

• Break the chocolate into small pieces. Put in a bowl suspended over a pan of simmering water and leave to melt. Remove from the heat and leave to cool for 5 mins. Meanwhile, blow up your balloons - you want each bowl to be about 10cm wide, so try to pick small balloons and don't blow them up too much. Tie with a knot.
• Line a baking tray with parchment. Holding the knotted end of the balloon, dip it into the melted chocolate to create your bowl shape. Stand it on the tray and hold the balloon for a few secs until the chocolate pools around the base allowing you to let go of the balloon. Continue with the remaining balloons. Chill for at least 30 mins or until set.
• When the chocolate has set, pop the balloons and carefully peel them away from the bowls. Fill with your chosen dessert - ice cream is good because it keeps the bowls cold.