Posted: Apr 11, 2012 12:35 PM
It's easy to make your own edible chocolate bowls to hold your favorite ice cream sundae combination. Use balloons and either white or milk chocolate to form the bowls and make clean-up easier than ever.

Practice makes perfect

There are few things that can make ice cream even more appealing than it is, but these edible bowls made out of chocolate may be on that list.

They aren’t too difficult to make but will take patience and practice to get them just right. Luckily any bowls that break can be melted down and used again.

Do plan on making several more than you think you will need, especially the first time you make them.

The chocolate can crack very easily, and even people that have made these hundreds of times will have a few bowls crack and crumble.

You can use any type of dipping chocolate or coating that you like. Pink, yellow and other pastel colors can be found in many cake, hobby and baking supply stores. Once you get the hang of it, you can even blend colors for a marbleized effect.

What you'll need

You won't need many items to make these luscious bowls, and many of the supplies are probably already in your pantry.

  • Small, round balloons
  • Dipping chocolate
  • Nonstick cooking spray
  • Small, deep bowl
  • Scissors
  • Waxed paper
  • Sprinkles, if desired

How to make chocolate bowls

  1. Blow up more balloons than you think you will need.
  2. Spray the balloons with the nonstick cooking spray.
  3. Spread waxed paper on a large cookie sheet.
  4. Melt the chocolate in a small, deep bowl according to package directions.
  5. Spoon a small, flat disk of melted chocolate onto the waxed paper. This will be the base of your bowl.
  6. Carefully and gently push the balloon down into the bowl to cover roughly the bottom third of the balloon.
  7. Lift the balloon out of the bowl and then dip it again if the chocolate coating needs to be thicker.
  8. Turn the balloon chocolate side up and sprinkle with colored sprinkles if you are using them.
  9. Quickly put the chocolate-covered balloon onto the chocolate base you made. Push down very gently to help it adhere.
  10. Repeat with the rest of the balloons.
  11. Allow the chocolate to harden in the refrigerator. The bowls are ready when the chocolate looks dull.
  12. Remove the balloons from the refrigerator and carefully cut a slit at the top of the balloon where it was tied. This will allow the air to be released slowly.
  13. When the balloons are deflated, carefully remove them from the chocolate bowls. If some of the balloons stick, pull them gently away from the chocolate.
  14. Store the bowls in the refrigerator until you are ready to use them.

Tips and tricks

  • If a small hole forms in the bowl when you are removing the balloon, you can patch it with some cooled, melted chocolate. If the hole is on the bottom, just spoon a bit more chocolate onto the waxed paper and press the base of the bowl into it to fill the hole. Let set completely before using.
  • For an artistic edge, you can turn the balloon chocolate side up for a minute or two after dipping. The melted chocolate will run down and create an interesting edge design.
  • Smaller balloons work better than larger ones.
  • Keep your work area super clean. The balloons have static electricity that will collect dust and dog hair — not a very appetizing addition to your bowl.

You can fill the bowls with any cold dessert from ice cream to pudding to chocolate mousse. Use your imagination. Chocolate bowls are a fun addition to your special party or dessert, and they make clean-up a snap!

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