- 6–8 small rubber water balloons
- 10 ounces chocolate chips (milk, semisweet, bittersweet, dairy-free, or white)
1. Holding the balloons by the tops, wash with soap and water and let dry. Blow up the balloons. In the microwave, melt chocolate chips in a microwave-safe bowl until almost all the chips are melted (2-3 minutes). Stir until glossy. Pour the chocolate into a plate and let cool (important or your balloons will pop!)
2. Place a balloon in the chocolate. Slowly tip the balloon down covering it with a thick coating of chocolate. For a straight top you can just roll the balloon all the way around or for a pretty scalloped edge, bring the balloon back up straight, turn it a few degrees and dip again. Continue all around the balloon, turning and dipping.
3.Place the chocolate covered balloons on a baking sheet lined with waxed paper, pressing down gently to form a flat bottom. Refrigerate or freeze for about 30 minutes. When the bowls have chilled, grasp the balloon just under the knot and hold firmly. Take a pair of scissors, snip off the knot, slowly release the air, and remove the balloon. If the deflated balloon sticks to the bottom of the bowl, pop it in the freezer for a few minutes and it will come right out.
Makes 6 – 8 bowls
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