Easier Than you think

Spring has sprung! It is popping up all over around these parts. After suffering through the coldest winter in recorded Floridian history, it is nice to see the sun shining, the flowers blooming and the birds bouncing around the yard. Mind you, Floridians are the same people who can’t vote properly and who call 911 to take them to bars. So, who knows how accurate those records really are?

Spring is a time for pretty things. With that in mind, I thought I’d show you how to pretty up that simplest of all gluten-free desserts; ice cream. Instead of serving ice cream (or mousse, pudding, etc.) in a boring old dessert bowl, how about making a lovely chocolate bowl instead?

Your guests will think you are a freaking creative genius. Your desserts will look tres chic and I guarantee you won’t have to wash the bowls afterwards. The best part? They are much simpler to make than they look like they would be.

Think how pretty these would be on Easter. Made of white chocolate and filled with a variety of pastel ice creams, they will be delightful.

Gluten Free Chocolate Bowls Recipe

how to make

Here’s a step-by-step how-to:

First, take small balloons (water balloons work great) and wash them with some soap and water. You don’t want your bowls to taste like rubber. I hold the tops so water doesn’t get inside.

Take a deep breath and blow them up! The size of the balloons determines the size of the bowls. Tie knots at the top of the balloons.

Put about 2 ounces (or 1/3 of a cup) of chocolate chips for each bowl in a microwavable bowl. Melt for a minute or two.

Stir the chocolate until smooth and glossy.

Pour the melted chocolate onto a plate or parchment paper. Let it cool a little; trust me on this one. If the chocolate is too hot, it will pop the balloon. You will end up wiping, scrubbing or licking chocolate off your kitchen and self! Warm is good. Hot is bad!

Place the bottom of the balloon in the chocolate.

Slowly tip the balloon down, covering it with a thick coating of chocolate. For a straight top you can roll the 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.

Don’t obsess!

The scallops don’t all have to be the same height so don’t obsess too much over this.

Place the chocolate-covered balloons on a baking sheet lined with waxed paper. Press 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.

let the air out

Take a pair of scissors and snip off the knot. Hold the balloon firmly to control how slowly you let out the air.

Slowly release the air. Too fast and the bowl might break. Take out the balloon and voila! A pretty little chocolate bowl. If the deflated balloon sticks to the bottom, just pop it in the freezer for a few minutes and it will come right out. These can be made ahead and stored in the fridge or freezer.

Fill with whatever your heart desires and be ready to take your bows at the dinner table!

For some ideas of what to put in them how about:

Simply Recipes Chai Ice Cream

David Lebovitz’s Vanilla Ice Cream

White on Rice Couple’s Silky Chocolate Mousse

Tasty Eats At Home Sweet Risotto

Use dairy-free gluten-free dark chocolate for the bowls. Fill with dairy-free ice cream if dairy is an issue.

Servings

This Gluten Free Chocolate Bowls recipe makes 1; increase portions for multiple servings