Thursday, July 15, 2010

Stir the chocolate until smooth and glossy.
Pour the melted chocolate into a plate or onto some parchment paper and let it cool a little - trust me on this one. If the chocolate is too hot it will pop the balloon and you will end up wiping, scrubbing or licking chocolate off your kitchen and self! Warm is good - hot is bad!
Place the bottom of the balloon in the chocolate.
Slowly tip the balloon down covering it with a thick coating of chocolate. For a straight top you can just roll the roll the balloon all the way around or ...
for a pretty scalloped edge, bring the balloon back up straight, turn it a few degrees and
dip again.Continue all around the balloon, turning and dipping.
The scallops don't all have to be the same height so don't obsess too much over this.
Place the chocolate covered balloons on a baking sheet lined with waxed paper pressing down gently to form a flat bottom. Refrigerate or freeze for about 30 minutes.
When the bowls have chilled grasp the balloon just under the knot and hold firmly.
Take a pair of scissors and snip off the knot but hold the balloon firmly to control how slowly you let out the air.
Slowly release the air, too fast and the bowl might break. Take out the balloon and voila! a pretty little chocolate bowl. If the deflateded balloon sticks to the bottom of the bowl, just pop in the freezer for a few minutes and it will come right out. These can be made ahead and stored in the fridge or freezer.

Fill with whatever your heart desires and be ready to take your bows at the dinner table!