Always wondered how fancy restaurants make their chocolate bowls? Welllll, now is your turn to impress. This fancy dessert is sooooo easy to make and perfect for a romantic diner, like valentine hint hint guys lol. Simply follow my step by step instructions and enjoy your piece of art.
For more ideas on cake decorating Subscribe to my YouTube channel for FREE by simply following the link below. https://www.youtube.com/user/Lilianadasilva1Ingredients:
1 1/2 cups 35% whip cream (cold)
2 1/2 tbsp. cocoa powder
1 cup granulated sugar
2 tsp Kahlua (optional)
Using your electric mixer, whip heavy cream. Add your sugar and cocoa powder gradually until stiff peaks forms.
At this point you may add your Khalua. Refrigerate while you are making the chocolate tulipe cups.
Inflate all your balloons and set them aside. Keep in mind, the bigger your balloons are the larger your cups will be. So, make them small.
Meanwhile, melt dark and white chocolate in a microwavable container. Melt 30 seconds at the time in the microwave, stirring between each interval.
Tip: Use a plastic container instead of glass. The glass will get hot and will continue cooking your chocolate even after you take it out of the microwave and will be difficult to work with.
Poor a small amount of your white chocolate by drizzling on top of your dark chocolate. Mix a little bit with a spoon just to create a marble affect. (don't over mix or else you will end up with chocolate milk lol)
Holding the tip of your balloon, dip one side at the time in your melted chocolate mixture. Make sure that each time you have a thick layer of chocolate and that the bottom is completely covered or else your cup will break du to the thinness of the edges. Let the excess chocolate drip.
Carefully transfert each balloons on a baking sheet lined with parchemin paper, making sure they stand straight. Chill at least 1 hour until the chocolate has dried and harden.
Using scissors, cut the top of each balloons and carefully peel them away from the bowls.
Fill each cups with your chocolate mousse.