I can’t believe that people keep spending a lot of money on cookies and cakes purchased from the supermarket when there are so many extraordinary recipes.
One example that comes to mind is the homemade chocolate, both ( which is in my humble opinion) the optimal dessert. I can’t possibly think of an occasion where this dessert would be inappropriate and I guess that few guests will resist the temptation of eating one chocolate cup too many.
If there is one downside, then this has to be the fact that this dessert is using liquor, such as Southern comfort or Chambord liqueur, which makes it unsuitable for kids.
Where others see obstacles, I see opportunities and if you ask me, it is worth preparing a different type of cake for the little ones, just so you have the chance to enjoy the chocolate bowls.
Obviously, if you insist, it is perfectly possible to use other flavors instead of alcohol but then again straying too far from the original recipe is rarely a good idea.
One trick for creating the perfect bowls is to use a small balloon that needs to be carefully inflated and I suggest latex free ones to prevent allergies.
- For Chocolate Bowls:
1 cup of chocolate chips (or dark chocolate, chopped fine)
1 tbsp of oil (to make melt chocolate smoother)
- For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liqueur)
1/4 cup powdered sugar
- For Garnish:
Fresh Berries (or your favorite fruits)
Chocolate Syrup (optional)
How to Do it:
① Start blowing the balloons according to your desired sizes (make them small and round, like little bowls). Line 2 cookie sheets with parchment paper.
② Boil water in a pan and reduce to simmer. Put a heat-proof bowl on top of the simmering water and place half the amount of chocolate. Add 1 tbsp of oil and continuously stir the mixture until it melts.
③ Once the chocolate is melted, stir in the other half of chocolate and stir until smooth. Remove immediately from heat. Drop 8 half a teaspoon of melted chocolate on a parchment paper to create a small disk. This process creates a small bottom of the bowl to avoid leakage and makes it stand.
④ Then, dip each balloon in the melted chocolate (approx 1/2 or 3/4 of the balloon). Let the balloon sit on top of the small chocolate disk we created on the parchment paper.
⑤ Let the balloons set in the fridge for about 20-30 minutes. Bring them out and carefully pinch or poke a hole on top of the balloons to release the air gradually.
In case the balloon won’t release freely, let it sit for a couple of minutes until the chocolate will release the balloon on its own.
PRECAUTION: Keep the bowls on the cookie sheet and store them on the fridge immediately. These choco bowls are delicate and would melt easily.
Create the Whipped Cream
Whisk the heavy cream, powdered sugar and the Raspberry liquor. Start on low setting when using a stand mixer to avoid splatter.
Then, whip it on high until peaks form and can hold their shape. Try not to overmix.
When the whipped cream is ready, you can spoon it into the chocolate bowl, garnish it with your favorite fruits and drizzle a few drops of melted chocolate on the plate.
Check the Full Recipe here