Chocolate Mousse Cups GF V
Recipe / Naomi Sherman
The idea for these chocolate bowls came to me one day and I've been waiting for just the right special occasion to use it. These dark-chocolate mousse bowls are perfect for your romantic dinner or for any other festive feast. These chocolate bowls are a super-easy dessert (I promise) to make but look spectacular. Even better, this recipe makes extra for the next day.
Serves: 6
8 water balloons
100g chocolate, finely chopped
250g milk chocolate (choc bits or finely chopped)
500mL cream
Freeze-dried raspberries & candy hearts, for garnish
1. Blow up the water balloons to a small bowl size.
2. Melt the dark chocolate in the microwave or over simmering water until smooth and runny. The chocolate has to reach room temperature or it will be too runny. You need to create a nice thick layer for the bowls to hold. If it's hot, it may explode the balloons and burn your hand, so be careful.
3. Line a tray with baking paper and gently dip the balloons into the chocolate, allowing the excess to mostly run off before placing them on the tray. A bit of excess chocolate is okay as this is what forms the “foot” of the bowl.
4. Let the chocolate-covered balloons cool in the fridge and then dip again to create a thicker shell.
5. Continue until all the bowls are done and then refrigerate until set. (Use the leftover melted chocolate to create decorations by swirling it over baking paper in patterns and sitting aside to set.)
6. Pop the balloons and gently peel them out of the bowls. Return to the fridge while you make the mousse.
7. To make the mousse, place the milk chocolate in a bowl over
