WHITE CHOCOLATE BOWLS WITH MALIBU WHIPPED CREAM

Last month I won"Chocolate Obsession" at Sweet and Savory for my Chocolate Bowls with Chambord Whipped Cream and Berries; I was so excited and I thought I better have at those chocolate bowls again...this time with white chocolate (they look like little birds' nests with the chocolate eggs). So easy and fun to make...perfect for spring and Easter.
Time to pack my suitcase for Georgia. My kids and I are off for a holiday weekend! I can't wait...nothing better than a little Georgia spring to soothe the soul!
I hate paying the airline for my kids tiny suitcases so I have decided to pack all 3 of our belongings in one suitcase...should be interesting.
Hope you all have a great Easter weekend!

White Chocolate Bowls With Malibu Whipped Cream

For White Chocolate Bowls:
8 balloons
10 ounces good quality white chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Malibu Rum (Coconut Rum)
1/4 cup powdered sugar
For Garnishment:
Toasted Coconut - sweetened coconut flakes
Berries
Chocolate covered candy Easter eggs

*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.

Microwave chocolate at 50% power stirring every 30 seconds until melted or melt in a heat safe bowl over a pan of simmering water (don't let steam touch chocolate), stir continuously and let it melt. Remove from heat.

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.

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.

Toast the Coconut:
Spread sweetened coconut flakes on a plate and microwave,

stirring every 30 seconds until toasted.

Make the whipped cream:
In a standing mixer with a wire whisk combine the heavy cream, Malibu 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 toasted coconut and berries or chocolate Easter eggs.


PRINTABLE RECIPE