Chocolate Bowls With Chambord Whipped Cream, Strawberry & Berries


This is the perfect dessert for weekend. It is fun, unique and tastes amazing! Kids and not only them, will love this recipe. All you have to do is follow the steps below, and maybe even in these days you can surprise your friends or family with these tasty chocolate bowls with chambord whipped cream, strawberry and berries ..

Chocolate Bowls with Chambord Whipped Cream and Berries
Serves 8

For Chocolate Bowls:

  • 8 balloons
  • 10 ounces good dark chocolate, chopped fine

(The bowls are delicate. Keep the bowls on the cookie sheet and put in fridge.)

For Whipped Cream:

  • Pint heavy cream
  • 1 1/2 Tablespoons Chambord (Raspberry Liquor)
  • 1/4 cup powdered sugar

(In a standing mixer with a wire whisk combine the heavy cream, Chambord and powdered sugar)

For Garnishment:

  • Fresh Berries
  • Chocolate Syrup (optional)
  • Mint (optional)

14 Responses to “Chocolate Bowls With Chambord Whipped Cream, Strawberry & Berries”

  1. Ladus says:

    Won’t the balloon burst under the hot chocolate?

    • Amy says:

      No, because they aren’t fully inflated. They are just inflated enough to hold the shape.
      Also, if you coat the balloons with a thin oil layer – very thin – they won’t feel as much heat, and will also remove more easily from the chocolate. I use hazelnut oil, as the flavor works well.

      • connie price says:

        The choc is melted over hot water so it will not break balloons lower balloons inflated into choc about quarter way and lay on parchment paper lined cookie sheet and refrigerate when choc is set deflate the balloons and they will easily separate from the choc bowl. Use to make in culinary school and they can be used in other type of desserts and kids love to help make them. connie price

    • Rinna says:

      Yes they do sometimes. you have to be careful to let the chocolate cool down a bit before you put the balloons in. I learned this the hard way by needing to clean up my kitchen after this experiment.

    • Laurie Giauque says:

      I made these but my edges were very thin and would never hold a filling. On the internet, some of the balloons have smooth edges like they have been evened off with a knife. How do I make my edges look smooth and thick?

  2. Kathy says:

    How are the nice even round bases made?

  3. Kate says:

    To answer Kathy… Once you have the chocolate on the balloon, and set it down; the chocolate will run down, forming the “base” at bottom 🙂 Then it will cool that way and tadda.

  4. Birthe says:

    I have done this and the balloon did not come out
    The chocolate melted in our fingers trying to get
    The balloon out.
    What am I doing wrong???

    • Trish Steyn says:

      Try bursting the balloon.

    • Tara says:

      Try putting them in the freezer before you try to get the ballon out. I use a pin to pop them. try to handle them as little as possible.

    • Amy says:

      Coat the balloons with a very thin layer of oil (I use hazelnut). When you pop the balloon, it won’t stick to the chocolate. The hazelnut tastes better than vegetable oil or butter.

  5. Tara says:

    I filled the ones that i had made with chocolate mousse and strawberries. very good.

  6. ketty says:

    jai essayer et le ballon a eclater commen faite vous et il fo koi comme chocolat? merci

  7. Ermes Lucchese says:

    Ehi questo si che mi piace

  8. Bloristballoon says:

    Blorist yang merupakan singkatan dari Balloon Artist ini didirikan sejak tahun 2014 di Surabaya, Jawa Timur. Tujuan kami adalah melihat senyuman dan kepuasan dari para pelanggan oleh karena karya kami , dengan menyediakan balon balon untuk keperluan acara maupun pesta, masukan ide-ide unik dan menarik yang cocok untuk acara anda , parcel maupun bouquet balon untuk orang kesayangan anda, dan tentunya jasa pemasangan dekorasi professional untuk setiap acara anda.

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