Chocolate lovers, if you’ve never been to DeBrand Fine Chocolates in Fort Wayne you’re really missing out. Not only do they sell the BEST chocolate, but if you visit their store, they also have the best sundaes. And one thing that makes their sundaes extra special is that they’re served in chocolate bowls.
The first time I received a sundae served in a chocolate bowl it was one of the most magical experiences in my life.
Not only do I get to eat the sundae inside the bowl, but I also get to eat the bowl afterwards. It’s like a second dessert after the main dessert.
It doesn’t get better than that, folks!
Except for it does get better because you can make these chocolate bowls at home! And it is so easy. Actually, it’s more like a science experiment than a recipe.
All you need is chocolate, balloons, wax paper, and a plate or a baking sheet.
Chocolate ice cream bowls
Yield: Makes about 6 bowls
- 8 ounces melted chocolate
- Melt the chocolate using either a double boiler or melt it in 30-second intervals in the microwave.
- Let the melted chocolate cool for about 20 minutes or until it drops below 88 degrees. You MUST allow the chocolate to cool because if you dip your balloon too soon, the heat will cause it to pop.
- Blow up 6 balloons. Hold one balloon by its knot and dip it into the melted chocolate. Swirl the balloon in the bowl to create a smooth layer of chocolate.
- Place the balloon on the baking sheet lined with wax paper; repeat for remaining balloons.
- Place the chocolate balloons into the refrigerator and let them firm up for at least an hour or overnight.
- Once the chocolate has set, pop the balloons with a pin and peel the balloons out of the base of the bowls.
- Fill the bowls with ice cream or anything else you want! Keep bowls refrigerated until ready to use.