Chocolate Bowls with Raspberries & Chocolate Mousse


12 oz. semi-sweet chocolate chips
4 decorator balloons – partially filled with air to a 5-inch diameter
10" x 10" sheet of aluminum foil
3 oz. cream cheese, softened
2 tablespoons butter, softened
¾ cup confectioner's 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.

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