Best Chocolate Bowls Recipes

CHOCOLATE AND AMARETTO MOUSSE IN ALMOND LACE BOWLS

Steps:

• For the chocolate and amaretto mousse: Heat the cream in a small pot over medium heat. Once it starts to steam, remove from the heat and whisk in the chocolate until melted. Let cool. Carefully add the cooled chocolate cream, 2 tablespoons at a time, into a bowl with the egg yolks, mixing continuously. Stir in the amaretto. Beat the egg whites and sugar in a bowl to form a meringue, and then fold into the chocolate mixture. Cover and refrigerate 1 hour. For the almond lace bowls: Combine the butter, corn syrup and sugar in a pot over medium heat until simmering. Whisk together the flour and almonds, and then stir into the butter mixture, 1 minute. Transfer to a bowl and refrigerate covered, 1 hour.
• Preheat the oven to 350 degrees F.
• Scoop tablespoons of batter and roll into balls. Place 3 inches apart on a parchment paper-lined baking sheet (only 4 balls per row), and bake until golden, 10 minutes. Let cool until they can be touched, but are still warm enough to be pliable. Place on top of a small inverted bowl to shape, and then let cool until hardened completely, 2 minutes.
• Transfer the chocolate mousse to a piping bag and pipe into the almond lace bowls. Garnish with toasted almonds.

CHOCOLATE BALLOON BOWLS

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.

CHOCOLATE BALLOON BOWLS

Steps:

• Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted. Whisk the mixture together, take the bowl off the heat and let cool to room temperature.
• Meanwhile, blow up the water balloons. Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment.
• Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set. Allow to set completely, refrigerating if desired to speed up the process.
• Pop the balloons and fill with your favorite candy or snack.

JACQUES TORRES'S CHOCOLATE BOWLS

Steps:

• Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
• To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.

CHOCOLATE BALLOON BOWLS

Steps:

• Clean balloons with a damp paper towel. Drop chocolate, 1 tablespoon at a time, 2-3 in. apart on a parchment-lined baking sheet to make 8 circles. Pour remaining bittersweet chocolate into a medium bowl., Drizzle 1 tablespoon white chocolate over bittersweet chocolate in bowl. Swirl with a toothpick or wooden skewer. Holding the tied end, dip 1 balloon halfway into bowl of melted chocolate, rolling back and forth to coat; allow excess to drip off. Repeat with remaining balloons, adding 1 tablespoon white chocolate and swirling before dipping each balloon., To secure balloons, lightly press each, dipped side down, onto a chocolate circle; wait a few seconds before releasing pressure. Refrigerate until set, 5-10 minutes. Gently pop balloons; discard. Fill bowl as desired, with mousse, ice cream, sorbet, fresh fruit or candy.

CHOCOLATE BOWLS

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 WAFFLE CONES OR BOWLS

Steps:

• Beat eggs add in the sugar gradually, beating well until smooth.
• Add the melted cooled butter and vanilla.
• Sift the measured flour, cocoa powder and powder together and blend into the egg mixture well, making a sticky drop by spoon batter.
• Drop a heaping tablespoon onto preheated waffle cone maker and close lid and bake until desired colour.
• Remove and form into cones or bowls, or trim for squares.
• Hints: for cones dip the crisp cooled cone into melted chocolate and roll into nuts or sprinkles.
• for bowls let sit on inverted custard cups pressing around to shape let cool about 30 seconds the remove to completely cool, brush inside bottom with melted chocolate and then nuts or sprinkles, allow chocolate then to harden.
• for squares I trim with a pizza cutter and use for bars. You can also brush with melted chocolate and let harden before storing away.
• I also use the squares for some of my baking cakes or kit kat bars to make a delicious square using a few of these as an added layer, gives crunch. Sometimes I also add chopped fine walnuts or pecans to the melted chocolate and let harden then use in a layer cake. You have to try that too.

CHOCOLATE EASTER BOWLS

Steps:

• Cut out eight 8-inch circles of parchment paper. Line a baking sheet with the circles. Blow up 8 small balloons.
• Bring a few inches of water to a simmer in a medium saucepan. Place the chocolate in a heat-safe bowl over the simmering water and stir until the chocolate is melted. Remove the bowl from the heat and let the chocolate cool slightly. Dip a balloon into the chocolate so it covers the bottom and reaches 1 1/2 to 2 inches up the sides. Immediately place the balloon chocolate-side down onto one of the parchment circles. Repeat with the remaining balloons and chocolate. Let cool completely to set up, at least 1 hour. Pop the balloons with a pin and gently peel away any balloon pieces that adhere to the chocolate.
• Fill the chocolate bowls with the Coconut Easter Grass and decorate with Easter egg candies.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
• Put the coconut in a shallow bowl. While tossing with a large spoon, add the green and yellow food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
• Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, 10 to 15 minutes. The coconut grass can be kept in an airtight container at room temperature for up to 3 days.
• Note: Food coloring can be messy and stain your skin. To prevent this, wear latex gloves. You can also tint the coconut in a large resealable plastic bag, shaking it to color the coconut evenly.

CHOCOLATE BOWLS

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).

EDIBLE CHOCOLATE SPRINKLE BOWLS

Steps:

• ADDITIONAL MATERIALS: 2 small bowls, sharp pin.
• Blow up small balloons, about 6 inches in diameter.
• Prepare a baking sheet with a layer of parchment paper on it for the bowls to freeze on.
• Melt chocolate or candy in a microwavable bowl in 30-second increments, stirring after each until the chocolate is smooth.
• Hold each balloon by the knot and dip straight down into the bowl of chocolate, pushing it down until the chocolate has gone up the sides as far as you want it to.
• Lift the balloon straight up, allow the excess chocolate to drip off for a few seconds, without shaking.
• Immediately add sprinkles to the bowls by tossing them onto the chocolate.
• Set the balloons down onto parchment-lined sheet and freeze for about 2 minutes, depending on the kind of chocolate used.
• Once the chocolate has hardened, remove balloons from the freezer and use a pin to pop them.
• Peel the plastic away from the balloon, slowly if it's sticking.
• Fill with ice cream and desired toppings!

CHOCOLATE BOWLS

Steps:

• Melt chocolate in a small bowl.
• Pour small amount of melted chocolate onto wax paper to form a base.
• Blow up a balloon and dip in chocolate, coating heavily.
• Set chocolate-covered balloon on the chocolate base and place in fridge to harden.
• Once hardened, fill with desired dessert!

CHOCOLATE BOWLS

Steps:

• Melt chocolate but don't add any shortening. Dip the top of a partially inflated balloon in the chocolate, flip the balloon back and forth and twirl it to distribute the chocolate.
• Hold the balloon upright and let dry for about a minute. Repeat dipping process two more times, then spoon some melted chocolate onto a parchment lined baking sheet and center the balloon, bowl side down on the melted chocolate base.
• Repeat with more balloons , reheating the chocolate as needed. One pound chocolate will make 4 to 6 small bowls. Refrigerate til hard, about 1 hour, then pop the balloons and peel them away. Store the bowls in a cool dry place for up to 3 days.

CHOCOLATE CHIP COOKIE BOWLS

Steps:

• Spray the inside of the larger of the two ovenproof bowls, and then spray the outside of the smaller dish. Press cookie dough into the bottom of the larger bowl, and then press the smaller bowl on top of the dough. You want dough to begin to push up around the sides, but not all the way. The dough will expand in the oven. Bake at 350° for about 20 minutes. Remove from the oven and twist the small bowl to get it out of the larger bowl. Put the cookie bowl back into the oven for another 5 minutes or so. When the bowls are cool enough, trim along the edges and run a paring knife along the sides to free it from the bottom of the ovenproof bowl. Allow to cool completely. Fill with a scoop of ice cream and top with whipped cream.