Chocolate Bowls Recipe

Chocolate bowls with ice cream

The Spruce / Elizabeth LaBau

Prep: 45 mins
Cook: 10 mins
Total: 55 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
136 Calories
9g Fat
18g Carbs
1g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 136
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Total Sugars 15g
Protein 1g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 1mg 5%
Potassium 103mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate Bowls make any dessert extra-special! These beautiful glossy bowls are entirely edible, so you can fill them with all of your favorite things, and then once you're done eating what's inside, eat the container, too!

You can fill your chocolate bowls with whipped cream, mousse, ice cream, or even candy, as in this recipe for Pot of Gold candies. Be sure to check out the photo tutorial with step-by-step pictures showing how to make chocolate bowls!

You'll need small "water bomb" balloons or the smallest balloons you can find to get started.


Steps to Make It

  1. Start by melting the chocolate candy coating or tempering chocolate. You don't want to use untempered chocolate, because it will get soft at room temperature and your bowls might not hold their shape nicely.

  2. Set the melted coating or tempered chocolate aside to cool so that it is no longer warm to the touch.

  3. While the chocolate is cooling, blow up a small bag of balloons to the size you want your bowls to be and tie them off. There's a chance some balloons might pop or bowls might break, so make a few extra just in case. Cover a baking sheet with waxed paper or foil.

  4. Hold the balloon by the knot on top and slowly dip the bottom of a balloon in the room temperature chocolate. Move gently to acclimatize the balloon to the temperature. Dip it until the chocolate is the depth you want your bowls to be.

  5. Gently remove the balloon from the chocolate, and set it carefully on the prepared baking sheet. Repeat until you've dipped all of your balloons, plus your extras.

  6. Let the balloons sit at room temperature until the chocolate or coating is entirely set. Once the coating is set, refrigerate the tray briefly to make the chocolate hard—this will make it easier to remove the balloons.

  7. To get the balloons out, first press around the sides gently, breaking the seal between the balloon and the chocolate. Then hold a balloon below the knot and gently cut a slit above your fingertips, so that you can control the flow of air as it escapes. Slowly release the air from the balloon, and as you do, the balloon will pull away from the sides of the bowl. If it pops, peel off a portion of it still stuck to the balloon and continue gently pulling it away. If you have difficulty, let it sit and come back to it later—the balloon will often start peeling away on its own after it sits.

  8. Once all your chocolate bowls have had the balloons removed, fill them with ice cream, mousse, whipped cream, cold dessert soup, or candies. Store chocolate bowls between layers of waxed paper at cool room temperature.