There are few things as delightful – and great for easy clean-up! – as eating food out of other foods. We’ve long loved the idea for adorable and efficient breakfasts and lunches – remember our Granola Cups?! – but the absolute best is DEFINITELY dessert. Today, that means Chocolate Bowls!
Yup, that’s a bowl made out of pure chocolate, perfect for serving up ice cream, yogurt, whipped cream and fruit, or any other treat your heart desires. All you need to do is melt some chocolate, dribble it over a mold, and let it set. Allow us to demonstrate, then read on for the full step-by-step instructions.
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Chocolate Bowls
Makes 4 to 8 chocolate bowls
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients
- 2 cups chocolate chips (white, dark, milk, or semisweet), divided
Directions
- Using a microwave and in a microwave-safe bowl, melt ¾ of the chocolate chips in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
- Add in the remaining chocolate chips and stir together until all of the chocolate is melted and smooth. If needed, return to the microwave and heat in 10-second intervals, until the chocolate is just melted.
- Line the outsides of the bowls you want to use as molds with either wax paper, foil or parchment paper. (If using foil, spray with a little non-stick spray after wrapping the bowls.) Place the bowls upside-down on a sheet pan lined with parchment paper or wax paper.
- Transfer the melted chocolate to a pastry bag or a zip-top bag. Cut a small hole in the tip of the pastry bag or zip-top bag. Test the size of the hole by squeezing a little chocolate out to make sure that it is flowing easily and in even lines. If the lines are squiggly, cut a slightly larger hole from the end of your bag.
- Squeeze chocolate over the lined bowls, one at a time, in a loopy, overlapping pattern, until you have covered the surface of the bowl molds. Make sure to use a lot of overlapping lines. The pattern should look delicate, but if it is too delicate, the bowls will break easily.
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- Repeat the process until all of the molds are covered.
- To make the bottoms of the bowls flatter and to help them sit upright, either pipe an overlapping ring on the bottom of each of the bowl molds, or gently place a piece of flat plastic on the top of each bowl mold (i.e. what will be the bottom of each chocolate bowl) after finishing piping.
- Leave the chocolate bowls to set at room temperature for at least an hour.
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- Once chocolate has set, very gently remove the chocolate and lining from each mold. Peel the wax paper, parchment or foil away from the chocolate. Try to avoid touching the chocolate too much, as the heat from your hands will begin to melt the chocolate.
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- Store chocolate bowls in a plastic container for several weeks in a cool place. Use to serve your favorite cold desserts and/or fruit.
Chef’s Tips
- Why melt the chocolate chips in intervals and portions of chips at a time? This method will keep the chocolate in temper and ensure a chocolate bowl with snap.
- Alternatively, you can just melt all of the chocolate at the same time.
- If you run out of chocolate before finishing covering all of the molds, you can melt more chocolate and continue the process. It will not affect the bowls if they are covered with chocolate from different batches.
- It is best to leave the chocolate to set at room temperature for at least an hour, but if you are in a rush, you can place the bowls in the freezer for 2 to 3 minutes. Do not forget them in the freezer or the condensation that forms as it warms up will damage the chocolate and cause it to bloom.
TipHeroVoila! Beautiful bowls that take tasty to a whole new level. What do you think of them? Which desserts do you think would fit perfectly in them? Have you ever made anything like these Chocolate Bowls before? Do you like the squiggly pattern as much as we do? Give them a try, and be sure to let us know how they turn out for you!
Recipe adapted from The Whoot
