White Chocolate Mousse in Chocolate Bowls
With a combination of just two recipes, you can pull off this stunning dessert!
The White Chocolate Mousse will be a huge hit, complete with an edible chocolate bowl!
The mousse is so easy to make, and the chocolate bowls are just as easy. The only special equipment you will need is a package of small balloons.
I find that water balloons work best for the shape you are looking for in your finished bowls. For additional pizazz, I like to dip the bowls in a little melted chocolate and then dip into sprinkles. The addition of the sprinkles turns this dessert into a show-stopper.
The next time you want to impress your guests with a dessert that tastes and looks fantastic….start blowing up balloons!
I find that water balloons work best for the shape you are looking for in your finished bowls. For additional pizzazz, I like to dip the bowls in a little melted chocolate and then dip into sprinkles. The addition of the sprinkles turns this dessert into a show-stopper.
The next time you want to impress your guests with a dessert that tastes and looks fantastic….start blowing up balloons!
White Chocolate Mousse in Milk Chocolate bowls
Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that’s perfect for everyday.
Ingredients
White Chocolate Mousse Ingredients
- 1/2 cup whipping cream
- 1/2 cup chopped white chocolate or white chocolate chips
- 4 ounces cream cheese
- 1-3 tbsp powdered sugar, divided
- 1/2 tsp vanilla extract
- pinch of salt
Chocolate Molded Cup Ingredients
- 1 bag chocolate candy coating
- 1 bag small balloons
Instructions
White Chocolate Mousse Instructions
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In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set it aside.
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Gently melt the white chocolate in a small pot over low heat or in 30-second increments, frequently stirring, in the microwave at half-power.
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In a stand mixer, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
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Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not overbeat!
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Taste the mousse, and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
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Serve immediately or refrigerate for 1-2 hours for a firmer version.
Chocolate Molded Cup Instructions
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melt chocolate candy coating in a double boiler
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Set the melted coating aside to cool so that it is no longer warm to the touch.
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While the chocolate is cooling, blow up the balloons to the size you want your bowls to be and tie them off. There's a chance some balloons might pop or bowls might break, so make a few extra just in case. Cover a baking sheet with waxed paper or foil.
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Hold the balloon by the knot on top and slowly dip the bottom of a balloon in the room temperature chocolate. Move gently to acclimatize the balloon to the temperature. Dip it until the chocolate is the depth you want your bowls to be.
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Gently remove the balloon from the chocolate, and set it carefully on the prepared baking sheet. Repeat until you've dipped all of your balloons, plus your extras.
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Let the balloons sit at room temperature until the chocolate or coating is entirely set. Once the coating is set, refrigerate the tray briefly to make the chocolate hard—this will make it easier to remove the balloons.
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To get the balloons out, first press around the sides gently, breaking the seal between the balloon and the chocolate. Then hold a balloon below the knot and gently cut a slit above your fingertips, so that you can control the flow of air as it escapes. Slowly release the air from the balloon, and as you do, the balloon will pull away from the sides of the bowl. If it pops, peel off a portion of it still stuck to the balloon and continue gently pulling it away. If you have difficulty, let it sit and come back to it later—the balloon will often start peeling away on its own after it sits.
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Once all your chocolate bowls have had the balloons removed, fill them with ice cream, mousse, whipped cream, cold dessert soup, or candies. Store chocolate bowls between layers of waxed paper at cool room temperature.