This is a fabulous dessert. The recipe comes from Nugget Market. The chocolate bowls are amazingly easy to create, using a filled balloon, dipped into chocolate to achieve the shape. This would be an excellent dessert to serve at a special party! It’s beautiful.
12 oz. semi-sweet or milk chocolate chips
4 decorator balloons – partially filled with air to a 5-inch diameter
10″ x 10″ sheet of aluminum foil
3 oz. cream cheese, softened
2 tablespoons butter, softened
¾ cup confectioner’s sugar
¼ cup unsweetened cocoa
1 tablespoon milk
½ tablespoon vanilla extract
1 cup heavy whipping cream
1 pint fresh raspberries
Mint leaves for garnish
Preparation To Make Chocolate Bowls:
In a heavy saucepan, melt chocolate over low heat until it reaches a smooth consistency. Remove chocolate from heat and let sit at room temperature for 5-7 minutes. Lay aluminum foil on a cookie sheet. Dip the bottom half of each balloon into chocolate, transferring each to the aluminum foil. Rest balloons for 3-4 minutes, then repeat process. Place balloons into the refrigerator for 1 hour. Remove and gently pop one balloon at a time, carefully peeling it away from the inside of the chocolate bowl. Leave in a cool environment, loosely covered.
To Make Chocolate Mousse: