Ingredients For the Chocolate Bowls:
420g of milk chocolate, roughly chopped
For the Filling:
800ml of thickened cream
3/4 cup of icing sugar
4 teaspoons vanilla essence
Punnet of Raspberries
40g milk chocolate
cocoa for dusting
Method For the Chocolate Bowls:
Wash and thoroughly dry the balloons.
Fill the balloons with enough air to create a small globe.
Lightly grease the balloons with canola spray. This will make it easier to separate the balloon from the chocolate later on.
Cover a large baking tray with aluminium foil.
Fill a medium size microwavable bowl with the roughly chopped milk chocolate. Place it into the microwave and cook for 30 second intervals until the chocolate has melted completely.
Dollop a spoonful of melted chocolate onto the baking sheet and slightly spread it out. This will be the base of the bowl.
Dip one of the balloons into the bowl of melted chocolate. You may need to tilt the balloon to coat the sides.
Place the chocolate coated balloon onto the dollop of chocolate.
Repeat these last three steps until all of the balloons have been coated in chocolate and positioned onto their bases.
Gently place the tray into the refrigerator and allow the chocolate to set. This usually takes approximately 30 minutes.
Place the remaining chocolate into a sandwich bag to create a makeshift piping bag.
Cover a small plate with aluminium foil.
With the melted chocolate, draw any shape like squiggles, stars or love hearts. Place them into the refrigerator to cool.
Once the chocolate bowls have set, remove the tray from the refrigerator.
Softly press the balloon just above the edges of the chocolate to detach the tops of the bowl. I recommend doing this because you may find that once you pop the balloon, the frail edges of the chocolate bowl will stick to the balloon as it deflates and the chocolate will break apart.
Snip a portion of the balloon and slowly release the air. Repeat for the other balloons.
Carefully peel the deflated balloon from the chocolate bowl.
Return the bowls to the fridge while making the filling.
For the Filling:
In a large bowl, beat together the thickened cream, icing sugar and vanilla essence until soft peaks form.
In a sandwich bag, melt 40g of chocolate in a microwave. Snip of a corner and lightly drizzle the plate with chocolate.
Place one of the chocolate bowls onto the plate.
Fill the chocolate bowl with the cream mixture and top with raspberries and one of the chocolate designs created earlier.
Slice one of the strawberries into a fan formation and carefully spread it out on top of the plate.
Dust the plate with cocoa and it's now ready to be served!
Repeat the assembling steps for the remaining chocolate bowls. Get creative and try out different ideas!