Balloons – “water bomb” balloons worked well although they are difficult to blow up! (They are 3-4 inches when blown up.)
About 3 bags of Ghirardelli milk chocolate chips (or other good quality chocolate)
Line a few cookie sheets with parchment paper or silicone baking mats; spray with cooking spray. Melt chocolate chips in a double boiler or set a glass pyrex bowl on top of a pan with a few inches of gently simmering water. Pour chocolate chips into the bowl and stir until melted. (Don’t let the chocolate get too hot or it will turn whitish when set.) Dip the balloon into the chocolate, turning the balloon to cover the bottom half of it with chocolate. Set the dipped balloon on the parchment paper to set. Continue dipping balloons until your chocolate is used up. *Tip: Be sure to not let the balloon touch the bottom of the bowl or even get close to touching the bottom of the bowl. It will POP if it does! I found that it’s absolutely imperative to have LOTS of melted chocolate in the bowl. When the amount of chocolate starts to dwindle, your balloons will start popping when you dip them, or shortly thereafter. You may want to buy a fourth bag of chocolate chops to make sure you get enough balloons dipped.* Using a rubber spatula, empty remaining melted milk chocolate from the glass bowl onto the parchment paper to set as well. Once this leftover chocolate has set, use a peeler on the chocolate to make pretty chocolate curls. (Refrigerate for a few minute to harden/set them after you have peeled them.)
Allow the chocolate bowls to set until hard. (I’ve set mine outside in moderately cool weather to set faster and I’ve also just let them set on the kitchen table overnight.) Pop the balloons and they will come right out of the chocolate bowl. Viola! Makes about 16-21 impressive & decadent edible chocolate bowls. (More or less depending on how many you pop after dipping. :) )
White Chocolate & Almond Mousse and White Chocolate Cream Drizzle
3 cups chilled whipping cream, divided
¼ cup butter, cut into pieces
1 lb good-quality white chocolate (4 Ghirardelli white chocolate baking bars), finely chopped (I’ve successfully used 1 bag white chocolate morsels and 1 bar of G. white chocolate (which equals 1 lb). I simply didn’t want to buy 8 bars when I made a double batch of this for a baby shower (too expensive!). I didn’t taste a huge difference between when I’ve made it with all G. white chocolate, so it was worth it.)
1 teaspoons vanilla extract
½ teaspoon almond extract
1 chocolate cake mix (with pudding included)
Making the White Chocolate Cream Drizzle – Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 ½ cups white chocolate mixture into a small bowl; cover and freeze until cold, about 1 hour.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
Making the White Chocolate & Almond Mousse – Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate cream mixture. Refrigerate whipped cream just until medium peaks hold, folding occasionally, about 3 hours.
Serving your Chocolate Bowls –
Bake chocolate cake mix as directed. Once cooled, cube the cake and place 4-5 cubes in each chocolate bowl. Generously spoon mousse on top and then generously drizzle with the white chocolate cream drizzle. Sprinkle chocolate curls on top.