This is the perfect dessert for Valentine's Day. It is fun, unique and tastes amazing!
You can substitute any kind of liquor: Southern Comfort = Peach,
Chambord/Framboise = Raspberry, Grand Marnier/Triple Sec = Orange. (I happen to LOVE Chambord and use it on/in everything. You also could substitute any flavor extract if you want it to be alcohol free. Just remember use 1/2 the amount of extract than you would alcohol.

Chocolate Bowls with Chambord Whipped Cream and Berries
Serves 8

For Chocolate Bowls:
8 balloons
10 ounces good dark chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
For Garnishment:
Fresh Berries
Chocolate Syrup (optional)
Mint (optional)

*Make sure you use latex-free balloons if you or those who are eating the chocolate bowls have allergies.

Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).

Line 2 cookie sheets with parchment paper.
Boil water in a pan and reduce to simmer.

Set another pan or microwavable glass bowl on top of the simmering water and put in half of the chocolate (don't let steam touch chocolate), stir continuously and let it melt.

Remove from heat and stir in remaining chocolate until smooth. Drop 8 1/2-teaspoons of melted chocolate on parchment paper to make disks…you are creating the bottom of the bowls (so they don’t leak).

Next, carefully dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and set on top of the chocolate disks on parchment paper.

(My bowls look a little messy because I was running out of chocolate and was spooning it on. If you have a lot of melted chocolate they will have a perfect rim when you dip them.)
Let set in fridge for about 30 minutes.
After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY.

Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.

The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.

Make the whipped cream:
In a standing mixer with a wire whisk combine the heavy cream, Chambord and powdered sugar. Whip on low for about 30 seconds so it doesn’t splatter.

Increase to high and whip until peaks form and can hold their shape…about 3 – 4 minutes (don’t over mix).

Bring the chocolate bowls out of the fridge.

Spoon whipped cream into chocolate bowls, top with berries and a few drops of chocolate on the plate. YUM!



Anonymous said...


Pamela said...

Wow...these are stunning! What a great idea. I like the shape of the bowls. I could see them for dessert on Easter, since they look like half a cracked egg to me. What a fantastic idea!

Thanks for the comment on my blog. I became a Facebook Fan of you and added you to my reader. Keep up the excellent work.

À LA GRAHAM said...

Thanks Pamela! Wouldn't these be great at Easter!? Use white chocolate...or you could add some pastel colors to the white chocolate.

♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸ said...

I got the link of your blog from Sweet and Savory and I wondered how you made this bowls.. im glad i skipped over to your site and voila, it's through a balloon! how neat is that! thanks for sharing!
I love the presentation and the idea! it would definitely look good on white chocolate too!

Sweet and Savory said...

Did you get my comment from yesterday about your being highlighted in Our Krazy Kitchen and on Chocolate Obsession?

Vanillastrawberryspringfields said...

Oh my too here thru Chaya's super blog...aint she a darling?
Well i so muc love these and yeah u simply deserved this one.....u rock and have a very delightfull blog here.....

À LA GRAHAM said...

Thanks so much...I am so excited I won!

Barbara Bakes said...

What an easy, beautiful dessert! I love it!

Sildenafil said...

Delicious, how tasty they are, I would like to complete my appetite for all those chocolates, they really love me and I love them, I really love to have one on my mouth.

Anonymous said...

Oh boy, I am in love with this. how absolutely gorgeous and what a great idea....I am copying you...will let you know when I post.

Anonymous said...

you are truely talented

Tamme said...

Made these for our Easter dessert and they were both delicious and fun! Thanks!!

aslum said...

Another way to let the air out of the balloons w/out popping them, put a piece of tape on the balloon, above the chocolate line, when ready to deflate take a pin and poke through the tape. The tape will keep the balloon from bursting!

Anonymous said...

Is this sanitary?

Anonymous said...

is this sanitary? just wash the balloon....DER

Anonymous said...

Unfortunately these would kill me seriously!! People with Latex allergies CANNOT come in contact with latex balloons. If they are used like this they leave a bit of the latex on the food. If you serve these please let people know they are not latex free!!

Jerry Perez said...

What type of balloons do you use? I tried this once and the balloons would "POP" once they come in contact with the chocolate.

FYI: I tried cooling the chocolate before I put the balloon but either the chocolate would get too hard or the balloon would "POP"...

À LA GRAHAM said...

I cannot remember the name brand but they were from a bag of basic latex 9" balloons that I bought from a party store. I didnt have any issues with them popping. I have bought a bag of balloons before at a Dollar Store and they were much thinner latex. I would go to a party supply store and buy a bag or hand pick out of a bin.

Anonymous said...

Fab idea can't wait to try my boys Will love these Thankyou

Anonymous said...

Going to try this for xmas pud. Will add icecream and fruit. I will try adding edible glitter to the chocolate when they are made into bowls. Chell.

Janice Marie Foote said...

AlterEcoSF just posted a link to this blog post today. These are just fabulous! Though I have to say, I prefer the uneven edges to ones that would be perfectly straight lined. Now I want these for dessert :-D p.s. AlterEcoSF has very delicious fair trade dark chocolate bars and more :-)

Couisine Marocaine said...

thanks to share this amazing tricks , i cann't wait to try it this holidays , i will add it to my list of dessert recipes :

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