I haven’t gone completely crazy like I did back in October with The Month of Pumpkin extravaganza. I just might make this ice cream over and over to get my December peppermint fix.
The chocolate bowl was a sweet added extra.
To make: inflate a small balloon. The smaller the better {I washed the balloon thoroughly just to make sure that powdery substance was gone before I blew it up}. Lightly rub softened shortening over the bottom of balloon, covering only the area you want as your mold-this will help the balloon release later.
Melt a good quality chocolate in the microwave checking constantly. Don’t heat too much or it may pop your balloon! Heat til just melted, you may have to stir to finish melting it.
Melt a good quality chocolate in the microwave checking constantly. Don’t heat too much or it may pop your balloon! Heat til just melted, you may have to stir to finish melting it.
Using a spoon, drop some of the melted chocolate {about the size of a 50cent peice} onto a parchment/waxed paper lined baking sheet. This will serve as a base for the bowl. Dip the greased end of the balloon into the melted chocolate, swirling to coat. You may have to use a spoon to spread the chocolate. When you have the desired sized bowl, set the balloon upside down in a coffee cup, chocolate side up, and refrigerate until almost set. When the chocolate mold gets to the point where it won’t drip anymore, you can turn the chocolate mold onto your chocolate base to finish setting up {this took only a couple of minutes for mine}. Return the molds to refrigerator to completely set up. I left mine in for about 30 minutes.
To release the balloon: pull up the top of the balloon where the knot is. Slowly prick the balloon with a needle or the point of a sharp knife. You want the air to release fairly slowly so as to not pop the balloon and possibly shatter the chocolate bowl. The shortening should make it easier to pull the balloon away from the chocolate revealing a perfectly shaped chocolate bowl {I tried one with the shortening, and one without. It was much easier to separate with the shortening}.
Fill with ice cream, pudding, mousse, or anything, really.
Print the Peppermint Crunch Ice Cream recipe here.
Print the Chocolate Bowl instructions here.
