How To Make Chocolate Bowls with a Balloon

Make this edible chocolate bowl the most fun part of your dessert with our easy step-by-step guide.

Chocolate bowl filled with ice cream

Looking for an easy way to wow your favorite chocoholic? You could fix one of our most decadent chocolate desserts, but why not learn how to make chocolate bowls and fill them with your favorite treats? They’re the perfect vessel for peppermint ice cream, banana splits, white-chocolate mousse, fresh fruit or gooey caramel confections. Making chocolate bowls with this step-by-step guide is super easy and so fun, you can even get the kiddos to help. Because let’s face it, dessert isn’t complete until you can eat the bowl!

How To Make A Chocolate Bowl 

You’ll need (for 8 servings):

4 cups chopped bittersweet chocolate, melted and cooled

1 cup chopped white chocolate, melted and cooled

Assorted sprinkles, optional

Tools:

8 small balloons, filled with air

paper towel

2 small bowls

parchment paper

baking sheet

toothpicks or wooden skewer

Step 1. Clean the balloons.

Cleaning balloons with a paper towel

Using a damp paper towel, clean each balloon to remove any powder, residue or dust.

Step 2. Dollop the chocolate.

Dropping chocolate onto baking sheet

Drop the melted bittersweet chocolate, 1 tablespoon at a time, 2–3 in. apart on a parchment paper-lined baking sheet. There should be eight circles. Pour the remaining bittersweet chocolate into a bowl.

Pro Tip: Make sure the chocolate has cooled enough that it won’t pop the balloons, but isn’t too set up. You want a dab of chocolate just big enough to keep the finished bowl stable, so don’t make it too small.

Step 3. Drizzle.

Drizzling white chocolate into bittersweet chocolate

Drizzle 1 tablespoon of white chocolate over the bittersweet chocolate. Swirl the white chocolate slightly into the bittersweet chocolate with a toothpick or wooden skewer.

Pro Tip: Don’t overswirl! You want a marble effect, not a complete blending together of the chocolates. The more you swirl, the fuzzier the lines will be.

Step 4. Dip the balloons.

Balloon dipped in chocolatePhoto: Taste of Home

Holding the tied end, dip 1 balloon halfway into the bowl of melted bittersweet chocolate, rocking it back and forth slightly to coat. Lift the balloon out and allow the excess chocolate to drip off. Repeat with the remaining balloons, adding 1 tablespoon of white chocolate to the bittersweet chocolate and swirling before dipping each remaining balloon.

Pro Tip: Don’t worry about making all the sides even or the top level. Peaks and valleys along the edge create visual interest. If you want an asymmetrical bowl, vary how much you rock the balloon from one side to another.

Step 5. Attach the balloons.

Balloons attached to baking sheetPhoto: Taste of Home

To secure the balloons to the baking sheet, lightly press each balloon dipped side down on top of one of the chocolate dollops. Make sure it’s secure before you let go or it may slide off. Place the balloons in the refrigerator to solidify.

Step 6. Pop the balloons.

Popping the balloons and peeling them out.Photo: Taste of Home

Using a toothpick or wooden skewer, gently pierce each balloon. Peel each ballon out of its chocolate bowl.

Step 7. Fill the bowls.

Chocolate bowls filled with ice cream.Photo: Taste of Home

Fill the chocolate bowls with ice cream, fresh fruit, candy or any of your favorite sweet treats.

Pro Tip: Almost any treat can be served in these bowls, just so long as its not hot. Heck, you could even use them for your morning cereal; we won’t judge!

Looking for more easy, delicious and completely edible desserts? Treat yourself to Coffee Ice Cream Cookie Cups, Orange-Nutella Cookie Cups or Poached Pears in Lace Cookie Cups.

Don't stop there. Make more chocolate dessert!
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Dana Meredith
Dana is an editor and writer who dishes up tasty stories that celebrate the joy of cooking. Meeting Julia Child and living in Paris reinforced her passion for delicious food—butter and wine included.