Aah Valentine’s Day. Time to spread the love, and in my opinion, the chocolate! We have been having fun with melted chocolate, and making an almighty mess in the process. Can’t think of a better way to spend the day…
Chocolate bowls are a fun and imaginative way to serve dessert, and the hearts are absurdly easy and make a nice finishing touch.
Chocolate bowls and hearts – Ingredients
- 150g dark chocolate
- 70g white chocolate
- Dessert of your choice – we kept it simple with strawberries and cream
Chocolate bowls and hearts – Directions
- Melt the dark and white chocolate in separate bowls. I find the easiest way to do this is in the microwave: cook for 30 seconds the stir, cook for 20 seconds then stir, cook for 10 seconds then stir. If it isn’t completely melted, cook in 10 second blocks, stirring after each, until completely melted. This works really well to ensure the chocolate doesn’t melt.
- Spoon three or four spoonfulls into a piping bag, and snip off a small section at the point. Drizzle heart shapes onto your BrightSpring Silicone Baking Mat. You can then fill them in any way you like, but make sure the pattern regularly touches the edges of the heart as otherwise it will be likely to break when you pick them up.
Note: If you don’t have any piping bags to hand, a sandwich bag with the point of a corner cut off works just as well.
- Place the hearts in the fridge to chill.
- Allow the rest of the dark, and the white, chocolate to cool until it is thick and gloopy: around body temperature. Clean and blow up two balloons to the size you want your bowls to be: the bottom of the balloon will be your mould.
- Balance the balloons knot-down in glasses to keep them steady.
Warning: Use latex free balloons if you or anyone that you are making them for has a latex allergy
- Dollop a circle of white chocolate onto the top of the balloon. Then over the top of this, drizzle some of the dark chocolate. Using the back of a knife, drag lines out from the centre to create a star or cross pattern in the chocolate.
- Cover over this with more dark chocolate, drizzling over the balloon until you get the bowl shape you desire. You will have drip marks, but don’t worry these look great.
- Spoon a circle of the white chocolate onto your silicone baking mat and then holding the balloon carefully by the knot end, push it into the chocolate until it stands upright.
- Repeat with the other balloon. Place in the fridge to chill.
- When the chocolate is solid and has lost its sheen, remove from the fridge. Gently squeeze the balloon, and if necessary use the back of a butter knife to loosen the edges of the chocolate from the balloon. At the top, right next to the knot, make a small incision in the balloon. Doing this should allow it to deflate slowly. Gradually pull the balloon away from the chocolate.
- Place the chocolate bowl on a plate and fill with your dessert. Add a chocolate heart for your loved one.