Not that you’d need Valentine’s Day as an excuse to enjoy this beautiful dessert, but it does add a little flair to this special occasion. Just make sure you assemble all that you need prior to the big day!
You will need:
Balloon pump (optional)
300g cooking chocolate (we recommend good-quality dark chocolate, but any kind will do)
Vanilla ice cream
Forest fruits, such as blueberries and raspberries
Step #1: Unless your chocolate is already in chip form, break up the bar into small pieces.
Step #2: Boil a pan of water and place a bowl on top of it. Make sure that the bottom of the bowl doesn’t touch the surface of the water. Place the chocolate pieces into the bowl and allow for them to melt slowly. You may help by mixing it slowly with a wooden spoon.
Step #3: Once your chocolate is in liquid form, remove the bowl from the heat and let it cool for a few minutes. While that’s happening, blow up your balloons. Don’t stretch them out to their full size, but just enough that there is enough hold. Aim for a 12cm diameter. Tie them with a knot.
Step #4: Place a piece of baking sheet onto a baking tray. Dip a tablespoon into the lukewarm chocolate and smear a small circle onto the baking sheet. This will act as a base for the bowl.
Step #5: Dip the balloons half-way into the chocolate and place them on their respective bases. Let the chocolate layer cool and solidify in the fridge for 30 minutes.
Step #6: Remove from the fridge. Maintain a safe distance between yourself and the balloons. With the pin, pop the balloons and peel away any remaining rubber from the chocolate form.
Step #7: Fill the bowl with a scoop of vanilla ice cream, and scatter the forest fruits on top. The more chilled your ingredients are, the longer your bowl will sustain itself.
TIP: Alternatively, you may place the ice cream and berries onto a plate and cover them with the chocolate bowl. Upon serving, put a few grams of melted white chocolate into a jug, and when still piping hot, pour over the delicate bowl, which will melt away to reveal the dessert underneath. Do make sure your chocolate bowls are big enough to cover the dessert. Voilà!