Edible chocolate bowls

Edible chocolate bowls

By
From
Guilt-Free Nice Cream
Makes
4
Photographer
Jacqui Melville

People are always really impressed by these, which (let’s be honest) is always nice.

Ingredients

Quantity Ingredient
300g chocolate of choice, broken, into small pieces
50g hazelnuts, very finely chopped
4 small balloons

Method

  1. Melt the chocolate in a heatproof bowl suspended over a pan that’s half-full of simmering water. Stir the chocolate until smooth. Remove from the heat and leave to cool for 5 minutes. Pour into a shallow bowl to make it easier to dip.
  2. Blow up your balloons – you want each bowl to be about 10 cm wide, so try to pick small balloons and don’t blow them up too much. Tie with a knot.
  3. Line a baking tray with parchment paper. Spread the chopped hazelnuts onto a plate. Holding the knotted end of the balloon, dip it into the melted chocolate to create your bowl shape.
  4. Dip the balloon immediately into the chopped hazelnuts and then stand it on the lined tray and hold for a few seconds, until the chocolate pools around the base allowing you to let go of the balloon. Continue with the remaining balloons. Chill the balloons for at least 30 minutes in the fridge or if you’re in a hurry pop them into the freezer until set.
  5. When the chocolate has set, pop the balloons and carefully peel them away from the bowls. Keep in the fridge until ready to use.

Top Tip

  • Feel free to play around with the toppings. Freeze-dried raspberries, desiccated coconut or toasted flaked almonds all work well.
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