- Prep time
- 5 minutes
- Cook time
- 4 hours including chilling time
- 4 servings
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
- 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
-Chocolate Bowls: In a heavy saucepan, melt the chocolate over low heat, stirring, until smooth. Remove the chocolate from heat and let sit at room temperature for 5-7 minutes. Lay the foil on a baking sheet. Dip the bottom half of each balloon into the chocolate, transfer to the prepared baking sheet, and rest 3-4 minutes. Repeat one more time. Chill in the refrigerator for 1 hour. Carefully pop one balloon at a time, trying to slowly release the air instead of a sharp pop. Peel the balloons away from the inside of the chocolate bowls. Loosely cover with plastic and set aside at cool room temperature.
-Chocolate Mousse: In a large bowl with a mixer, cream together the cream cheese and butter on medium speed. Add the confectioners sugar, cocoa, milk, and vanilla extract. Continue to beat mixture until light and fluffy. In a separate bowl, beat the heavy cream on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a large silicone spatula. Spoon the mixture into a decorating bag with a large rosette tip. Pipe into each chocolate bowl, leaving room for the berries. Chill the filled bowls in the refrigerator for about 2 hours. Before serving, add the fresh raspberries to the chocolate bowls 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.