Homemade Chocolate Bowls made with balloons – filled with fresh berries and topped with dairy free Coconut Whipped Cream.
DIY Chocolate Bowls made with balloons that are filled with fresh berries and topped with a dairy free Coconut Whipped Cream. These Chocolate Bowls are the perfect light and refreshing Valentines Day dessert.
When I think of Valentines Day there are two things that are a MUST when it comes to dessert.
And something RED.
But mostly CHOCOLATE.
Now that I think about it, the past two years I’ve made a dessert for valentines day they have had chocolate and berries in it. Last year I made a Nutella Strawberry Parfait with Coconut Whipped Cream and the year before that I made Nutella Lava Cakes with Champagne Muddled Raspberries.
I’m detecting a theme here. Well, more than one. I’m obsessed with all things chocolate, including creamy dreamy Nutella and that berries are the perfect compliment to all things chocolate.
If it ain’t broken don’t fix it. So today we are sticking with that theme, but adding a little fun to the mix by making our own homemade chocolate bowls!
How do you do it? Simple. All you need are some small balloons and melted chocolate.
Once the balloons are blown up you dunk the bottom half of the balloon into the melted (but slightly cooled) chocolate, swirl it around and place it on a parchment paper lined baking sheet. I added a dollop of chocolate to the parchment paper to place the chocolate covered balloon on to give it a little “stand” or “legs” for the bowl to sit up on. Makes for easy serving.
Then you wait. Wait for maybe 10 minutes, until the chocolate hardens, then you can cut a small slit in the top of the balloon to slowly let the air out. What you are left with is a deflated balloon and a hard chocolate bowl shell. To fill with whatever you’d like.
I chose to fill mine with a variety of berries and then topped it with homemade coconut whipped cream and a drizzle of the remaining chocolate (for good measure of course.)
These Chocolate Bowls are super easy to make, fun with a little bit of fancy .. but most of all they are delicious! I mean really, how can you go wrong with chocolate?
One tip: The first time I made these the bowls broke. I think it was because I used balloons that had dots on them. Soooo note to self –> get plain balloons and the chocolate won’t stick to the engravings on the balloon. Otherwise you’ll end up with a broken chocolate bowl like me. Meh… you live and you learn. I just ended up eating the chocolate anyways. 🙂 haha
What I love about these Chocolate Bowls filled with Berries is, they are a light refreshing dessert. You don’t end up feeling “heavy” or “full” after you’ve demolished these bowls.
They are the perfect way to end a romantic evening. Or a fun way to celebrate Valentines Day with the kids because you get to play with your food and balloons!
Alright folks, that concludes our week of VALENTINES DAY. I hope you feel prepared, inspired and ready for the day of LUV next week.
Bon Appetit and happy weekend!
- 6 oz. ghirardelli 60% cacao bar, melted
- 4 small balloons
- 1 pint blackberries
- 1 pint raspberries
- 1 pint blueberries
- 1 pint strawberries, quartered
- 14 oz. can coconut milk, cooled in the refrigerator for 24 hours
- 1 teaspoon vanilla bean paste
- 1 tablespoon maple syrup
- fresh mint for garnish
- Line a baking sheet with parchment paper.
- Blow up 4 small balloons. Set aside.
- Add cacoa bar to a small glass bowl, melt chocolate in 30 second increments until smooth. Let cool slightly, for 1-2 minutes.
- Add a tablespoon of chocolate on parchment paper, and spread out into a small circle (about an 1" round).
- Dunk the balloon in the melted chocolate and swirl around till you're able to create a bowl and place on the chocolate circle you made on the parchment paper.
- Repeat the process three more times.
- Let balloons rest for 10 minutes, or until chocolate hardens.
- Then, carefully, using scissors cut a small slit in the top of the balloon to let the air out. What you have left are small chocolate bowls.
- To a large bowl add blackberries, raspberries, blueberries, and strawberries. Gently toss to combine.
- Set aside.
- Add the cream from the can of coconut milk (just the top part, not the clear liquid part on the bottom) to a small bowl along with vanilla bean paste, and maple syrup. Using a hand mixer, blend until soft peaks form.
- To each chocolate bowl add mixed berries and top with coconut whipped cream.
- Optional: drizzle with melted chocolate and garnish with fresh mint
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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