CHOCOLATE BOWLS WITH CHAMBORD WHIPPED CREAM & BERRIES

This is the perfect dessert for Valentine's Day. It is fun, unique and tastes amazing!
You can substitute any kind of liquor: Southern Comfort = Peach,
Chambord/Framboise = Raspberry, Grand Marnier/Triple Sec = Orange. (I happen to LOVE Chambord and use it on/in everything. You also could substitute any flavor extract if you want it to be alcohol free. Just remember use 1/2 the amount of extract than you would alcohol.

Chocolate Bowls with Chambord Whipped Cream and Berries
Serves 8

For Chocolate Bowls:
8 balloons
10 ounces good dark chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
For Garnishment:
Fresh Berries
Chocolate Syrup (optional)
Mint (optional)

*Make sure you use latex-free balloons if you or those who are eating the chocolate bowls have allergies.


Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).

Line 2 cookie sheets with parchment paper.
Boil water in a pan and reduce to simmer.

Set another pan or microwavable glass bowl on top of the simmering water and put in half of the chocolate (don't let steam touch chocolate), stir continuously and let it melt.

Remove from heat and stir in remaining chocolate until smooth. Drop 8 1/2-teaspoons of melted chocolate on parchment paper to make disks…you are creating the bottom of the bowls (so they don’t leak).

Next, carefully dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and set on top of the chocolate disks on parchment paper.

(My bowls look a little messy because I was running out of chocolate and was spooning it on. If you have a lot of melted chocolate they will have a perfect rim when you dip them.)
Let set in fridge for about 30 minutes.
After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY.

Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.

The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.

Make the whipped cream:
In a standing mixer with a wire whisk combine the heavy cream, Chambord and powdered sugar. Whip on low for about 30 seconds so it doesn’t splatter.

Increase to high and whip until peaks form and can hold their shape…about 3 – 4 minutes (don’t over mix).

Bring the chocolate bowls out of the fridge.

Spoon whipped cream into chocolate bowls, top with berries and a few drops of chocolate on the plate. YUM!


PRINTABLE RECIPE