Chocolate Ice Cream Bowls
24 oz. Milk Chocolate (I used Smith's brand Bark Coating)
Small package of water balloons
***You will get about 7-10 chocolate bowls with this amount of chocolate
Wash balloons with soap and water before using. Blow up balloons to desired bowl size. On stove top, melt chocolate down in a double broiler (I just put water in a saucepan and placed a bowl that fit in the saucepan on top allowing the bowl to sit right above the hot water). Melt chocolate all the way until nice and creamy. Allow chocolate to cool as much as possible before dipping balloons otherwise when you dip the balloon in it, it will pop and explode sending chocolate everywhere!! I just left the chocolate in the bowl allowing for a deep reservoir of chocolate. Hold balloon by the knot at the top and slowly roll the bottom around in the chocolate. You will want to roll it enough times that you have a fairly thick coating of chocolate so that when it is time to remove the balloon, your shell won't collapse. Place balloons on a baking sheet lined with parchment paper. I place a little pile of chocolate on the parchment paper for each balloon that will help keep the balloons from falling over and it makes a nice little 'plate like' bottom to the bowl. You can either let them set up in the fridge or place them in the freezer to speed things up. Once bowls are set up, take a pin or a pair of scissors and carefully puncture the balloon allowing the air to come out. Carefully remove balloon and you have a fancy little chocolate bowl!! Fill with your favorite flavor of ice cream and top with all your favorite toppings...have fun with it!!