Recipe Archive

Chocolate Bowls with Raspberries & Chocolate Mousse

Yield: 4 servings
Prep time: 1 hour
Cook time: 15 minutes
Difficulty: $recipe[8] hats
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Nugget Signature Recipe



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), fold in

Pair with

  • Champagne

    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.

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