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CHOCOLATE BOWLS WITH CHAMBORD WHIPPED CREAM & BERRIES or replace cream with vanilla ice cream
Chocolate Bowls with Chambord Whipped Cream and Berries
For Chocolate Bowls:
10 ounces good dark chocolate, chopped fine (you can also buy the chocolate cups at some grocery stores)
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
Chocolate Syrup (optional)
Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).
Line 2 cookie sheets with parchment paper.
Boil 1 inch of water in a pan and reduce to simmer. Set another pan or microwavable glass bowl on top of the simmering water and add half of the chocolate (don't let steam touch chocolate), stir continuously until melted. Immediately, remove from heat and stir in remaining chocolate until smooth.
Drop 8 1/2-teaspoons of melted chocolate (spacing them with enough room in between so balloons don't touch) on parchment paper to make little disks…you are creating the bottom of the bowls (so they don’t leak).
Next, carefully (I have heard of balloons popping so be careful) dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and place balloon on top of the chocolate disks on parchment paper.
Refrigerate for about 30 minutes. After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY. Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.
The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.
Make the whipped cream:
In a standing mixer with a wire whisk combine the heavy cream, Chambord and powdered sugar. Whip on low for about 30 seconds so it doesn’t splatter. Increase to high and whip until peaks form and can hold their shape…about 3 – 4 minutes (don’t over mix).
Spoon whipped cream into chocolate bowls, top with berries, mint and a few drops of chocolate on the plate. YUM!
NOTE: You can substitute any kind of liquor: Southern Comfort = Peach,
Chambord/Framboise = Raspberry, Grand Marnier/Triple Sec = Orange. (I happen to LOVE Chambord and use it on/in everything. You also could substitute any flavor extract if you want it to be alcohol free. Just remember use 1/2 the amount of extract than you would alcohol.
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