EDIBLE CHOCOLATE BOWL
Steps:
- Put the chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring occasionally. Continue heating the chocolate for 10 seconds at a time until completely melted; be careful not to burn the chocolate. Stir until smooth. Let it cool slightly; the heat can pop the balloons.
- Blow up 2 latex balloons to 4 to 6 inches in diameter and tie. Carefully dip each balloon in the chocolate. Rotate and slightly tilt each balloon, allowing the chocolate to go up the sides. Use a spatula or the back of a spoon to spread the chocolate up the sides.
- Cool the balloons in the refrigerator tie-side down in a glass bowl or muffin tin for 5 minutes to set. Carefully snip the ties off with scissors to remove the balloons. The balloons should separate from the chocolate. If the balloons are still stuck to the chocolate, carefully peel off.
- If you'd like the bowls to sit flat for serving, add a dollop of melted chocolate, about 1/2 tablespoon, to the center of the bottom of the bowls and place on a piece of parchment paper. Let set in the refrigerator for a few minutes.
CHOCOLATE BOWLS RECIPE
Chocolate bowls make any dessert extra-special! Learn how to make chocolate bowls, then fill them with whipped cream, mousse, or candy.
Provided by Elizabeth LaBau
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 2
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.
Nutrition Facts : Calories 136 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 5 g, Sodium 3 mg, Sugar 15 g, Fat 9 g, ServingSize 10-12 bowls (10-12 servings), UnsaturatedFat 0 g
GIANT EDIBLE COOKIE BOWL RECIPE BY TASTY
Here's what you need: store-bought cookie dough, all-purpose flour, nonstick cooking spray, semisweet chocolate chip, coconut oil, vanilla ice cream, chocolate ice cream, banana, strawberries, whipped cream
Provided by Claire Nolan
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325˚F (160˚C).
- Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
- Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
- Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
- Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
- Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
- Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 86 grams, Fat 33 grams, Fiber 4 grams, Protein 7 grams, Sugar 51 grams
CHOCOLATE BOWLS
I learn the best lessons when I make mistakes. I tried several recipes, and just made a mess. Well, I didn't just make a mess... I made a mess, but also managed to make edible chocolate bowls that were the hit of our Menu #18393. Definitely this is a fun deal. If this is your first time, allow yourself more than two days, so you can make mistakes and enjoy the process. This recipe is the result of two recipes here on Zaar... Recipe #210935 and Recipe #161209, reading about tempering chocolate online, and my dear friend Giancarlo. Giancarlo is a chef of fine European pastries. I called him and told him what I was going to do, and asked him if he had any pointers, and oh yes, could I buy some of his chocolate... If you should chose to use it... please check back for updates, as I know I will change this recipe as my knowledge and skills increase.
Provided by Sweetiebarbara
Categories Candy
Time P2DT30m
Yield 24 single serving bowls, 24 serving(s)
Number Of Ingredients 3
Steps:
- It is very important to have a chocolate thermometer -- something that goes below 100 degrees!
- Blow up balloons to desired size, make a knot in the top, and set aside.
- Place 2/3 of the chocolate in the top of a double boiler.
- Do not boil the water, or even have it on simmer, just keep it hot.
- Stir the chocolate every few minutes.
- The chocolate temperature needs to rise above 105 degrees, but keep in mind, it may burn at 200.
- When the chocolate has melted, remove from heat.
- Stir in remaining chocolate.
- Stir again, and when all has melted, return top of double boiler to bottom.
- Regulate heat to maintain a chocolate temperature of 88-90 degrees.
- Spoon 1/2 teaspoon or less of chocolate onto the parchment, making sure you allow space for each bowl, this will form discs for the bowls to "land" on.
- Dip the balloons, one at a time in the chocolate, covering as much as you want the bowl to be.
- Place each on the individual discs.
- When they are cool and hardened, make a tiny hole below the knot to SLOWLY release the air.
- In my experience, the balloon still sticks to the chocolate, and I was not able to "peel it away". What I have done, is to make a tiny slit, just below the knot, and pour a tiny amount of tepid water into the balloon. The balloon suddenly, but cleanly, releases.
- Any repairs, can be made with more warm, tempered chocolate.
- Set aside in a cool dry place until you are ready to use them. They do not need to be refrigerated. I put mine in the guest bedroom on the dresser, away from Lizzie Borden (the cat).
Nutrition Facts : Calories 135.9, Fat 8.5, SaturatedFat 5, Sodium 3.1, Carbohydrate 17.9, Fiber 1.7, Sugar 15.5, Protein 1.2
CHOCOLATE BALLOON BOWLS
These edible bowls will turn your dinner party dessert into something really impressive - fill with ice cream or your favourite pud
Provided by Cassie Best
Categories Dessert, Dinner
Time 20m
Yield Makes 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 191 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
CHOCOLATE BOWLS
Use these edible bowls to serve our Chocolate Gelato.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 1
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 AND ALMOND SHELLS (EDIBLE DESSERT BOWL/CUP)
I got this from Cooking.com. I haven't tried it yet, but thought that they look really impressive and gorgeous. You may serve ice cream, sorbet etc. in it. It's a perfect way to dress up your dessert.
Provided by WaterMelon
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the almonds and flour in a bowl until well-combined.
- Combine corn syrup, sugar, butter and chocolate in a small, heavy saucepan.
- Over low heat, stir mixture constantly, until it just comes to a boil.
- Remove from heat and stir in vanilla.
- Add flour mixture and stir until fully blended.
- Drop the dough by tablespoonfuls onto the buttered baking sheet, leaving at least 3 inches on all sides to allow room for spreading (no more than 4 shells on the sheet).
- Bake in a preheated oven at 350°F until they spread out and are lacy, 8-10 minutes.
- Remove from oven and let cool for 1-2 minutes.
- Using a thin metal spatula, lift the still-soft rounds from the baking sheet and drape each over an inverted coffee cup.
- Let them cool completely, then carefully lift off the shells and set aside.
- Repeat process with the next half of the dough.
- Serving: Place the shells on small dessert plates, then fill with ice cream/sorbet of your choice and garnish with chocolate glaze, citrus zest, chopped toasted nuts etc.
- Serve immediately (The shells can be stored in an airtight container for up to 3 days).
Nutrition Facts : Calories 186.5, Fat 10.7, SaturatedFat 5, Cholesterol 15.2, Sodium 8.5, Carbohydrate 22.7, Fiber 1.5, Sugar 9.5, Protein 2.6
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