Chocolate Bowls with Raspberries & Chocolate Mousse
|Prep time:||1 hour|
|Cook time:||15 minutes|
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|Nugget Signature Recipe|
- 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.
Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.