Chocolate Bowls for Ice Cream

Ingredients:

12 to 16 oz of semi sweet chocolate
6 to 8 balloons

Step 1:

On very low heat, melt half of the chocolate. Remove from the stove and add the remaining chocolate. Mix until all the chocolate is melted.

Step 2:

Pour chocolate into a bowl.
Blow 6 to 8 balloons (they should be 4 to 5 inches in diameter)
Dip the balloons in the chocolate mixture. The chocolate should only cover the bottom 1/3 of the balloon

Step 3:

On a cooking sheet lined with parchment paper drop 1/2 tsp of the chocolate mixture to form a little circle and while it is wet, place the wet balloons on top. This circle will then flatten and forme the base of the bowl.

Step 4:

Refrigerate for 30 minutes

Step 5:

Carefully pop the ballons by cutting a tiny piece close to the knot and letting the air come out slowly. If you do it too fast and the ballons burst, your bowl may crack. The process of separating the balloon itself from the base may take a couple of minutes. Sometimes I found it easier after a minute or so to put the bowl back in the refrigerator for 5 minutes until the chocolate would cool again.

Step 6:

If there are any wholes on the bowls, patch them with any extra melted chocolate you may have (so do not lick the bowl until the last minute)- :)