If there is one Disney character I can identify with, it’s Kevin from Disney Pixar’s UP. Balloons and chocolate are two of my favorite things. Putting the two together? I couldn’t resist. And Kevin… well, Kevin would hardly be able to contain herself. (I very nearly said himself, before hearing in my head that cute voice, “Kevin’s a girl!?”)
These chocolate bowls are the quickest, easiest and most adorable desert I’ve found. They’re great when there is little time to make a great impression. Plus, you can fill them with fresh berries, ice cream, really almost anything. The sky is the limit! (No pun intended.)
Plus, they travel well. So if you have the mad desire to get in a blimp, or maybe a house lifted by a million balloons, be sure to take these along! I hear Paradise Falls is a great place to travel this time of year.
The process starts with laying out wax paper–enough to hold all of your balloons without allowing them to touch each other. And while we’re on the topic of balloons–water balloons tend to work best for this recipe. They’re smaller and make better bowl portion sizes. Regular balloons barely blown up work as well, although they tend to make odd shapes. Water balloons usually are easier to work with, just because they make lots of teeny tiny bowls of a relatively uniform shape. Unless you really want a huge chocolate bowl, in which case, go for it and send me a picture of how it turns out. You can never have too much chocolate!
Melt the chocolate in a microwave or double broiler. If using a microwave, melt in 30 second intervals and stir between each. Once the chocolate is melted and smooth, go ahead and dip the balloon right in the middle. Rotate the balloon to get the chocolate to coat the balloon evenly.
Set them on the waxed paper, spacing them evenly in between.
Give the chocolate adequate time to harden, about twenty minutes or so. The process quickens if you have room to accommodate all of the balloons in the refrigerator. If not, just let them harden at room temperature. In the meanwhile, you can contemplate the idea of Carl spending the remainder of his days selling balloons at Disneyland. How cute would that be?
Once the chocolate is solid, use scissors to snip a small hole at the top of the balloon. You want them to deflate gently to keep from destroying the chocolate.
The balloon deflating usually leaves the bowls with slightly ragged edges, where the chocolate was thin and delicate. Luckily, there’s a remedy for that! Dip a knife into hot water, dry quickly and use to smooth the bowl edges.
See? Easy and cute!
Just don’t be surprised if you start having snipe issues. I hear they like chocolate. And balloons.
8 water balloons
12 oz chocolate chips
1. Melt chocolate in a microwave or double broiler. If using a microwave, heat chocolate in 30 second intervals, stirring in between.
2. In the meanwhile, blow up the balloons and lay wax paper out. Once the chocolate is melted, dip balloons about halfway into the chocolate. Rotate for even coverage. Place on wax paper.
3. Let harden completely, 20-40 minutes. To speed process, place in refrigerator.
4. Puncture balloon, releasing air gently. Discard the balloon.
5. Smooth bowl edges if desired. Fill with your choice of desert items, serve and enjoy!
*If you need to travel with these, stack them with a layer of paper towel in between each bowl and store in a cool, dry container.