This elegant and delicious dessert is a surefire way to impress your guests. It's also fun to make and eat!
- 12 ounces semi-sweet chocolate chips
- 10 x 10-inch sheet of aluminum foil
- 4 decorator balloons, inflated to a 5-inch diameter
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup confectioners 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.
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.