- 12 oz. semi-sweet chocolate chips
- 4 decorator balloons – partially filled with air to a 5-inch diameter
- 10" x 10" sheet of aluminum foil
- 3 oz. cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup confectioner's sugar
- ¼ cup unsweetened cocoa
- 1 tablespoon milk
- ½ tablespoon vanilla extract
- 1 cup heavy whipping cream
- 1 pint fresh raspberries
- Mint leaves for garnish
To Make Chocolate Bowls:
In a heavy saucepan, melt chocolate over low heat until it reaches a smooth consistency. Remove chocolate from heat and let sit at room temperature for 5-7 minutes.
Lay aluminum foil on a cookie sheet. Dip the bottom half of each balloon into chocolate, transferring each to the aluminum foil. Rest balloons for 3-4 minutes, then repeat process.
Place balloons into the refrigerator for 1 hour. Remove and gently pop one balloon at a time, carefully peeling it away from the inside of the chocolate bowl. Leave in a cool environment, loosely covered.
To Make Chocolate Mousse:
With a mixer, cream together cream cheese and butter on medium speed. Add confectioners sugar, cocoa, milk, and vanilla extract. Continue to beat mixture until light and fluffy. Transfer to a separate container.
Whip heavy cream on medium speed until stiff peaks form. Fold whipped cream into cream cheese mixture with a rubber spatula. Spoon mixture into a decorating bag with a large rosette tip. Pipe this mixture into each chocolate bowl, leaving room for the berries. Return filled bowls to refrigerator and chill for about 2 hours.
Just before serving, add fresh raspberries to chocolate bowl and garnish with fresh mint leaves.
Techniques used in this recipe:
whip (I)whip (I): to beat an item, such as cream or egg whites, to incorporate air. fold in fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.
fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.