Chocolate Bowls with Chambord Whipped Cream and Berries

Directions

Make Chocolate Bowls:

Blow up the balloons (you want them small and round, like little bowls).

Line 2 cookie sheets with parchment paper.

Boil water in a pan and reduce to simmer.

Set another pan or microwavable glass bowl on top of the simmering water and put in half of the chocolate (don't let steam touch chocolate), stir continuously and let it melt.

Remove from heat and stir in remaining chocolate until smooth. Drop 8 1/2-teaspoons of melted chocolate on parchment paper to make disks…you are creating the bottom of the bowls (so they don’t leak).

Next, carefully dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and set on top of the chocolate disks on parchment paper.

Let set in fridge 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).

Assemble

Bring the chocolate bowls out of the fridge.

Spoon whipped cream into chocolate bowls, top with berries and a few drops of chocolate on the plate.