You are looking at one of the 100 chocolate bowls I made (with much help from my sweet mother) last week for a church function.  It was a lot of fun and these little beauties were a big hit.  Making these aren’t as complicated as you might think.  All you need is some good quality baking chocolate, small balloons, parchment paper and cooking spray.  Here is the trick: Melt your chocolate slowly in a glass bowl, over a slightly simmering pan of water.  You don’t want the chocolate to get to hot or it will turn white and look really bad one it has set.  It will take some time to melt while you stir it constantly until it is smooth.  Once it is melted, take your blown up balloon (you want to use the smallest balloons you can find, I used 5 inch balloons) and dip it into the chocolate just about half way up the balloon.  Set the dipped balloon on parchment paper that has been sprayed with cooking spray.  Once the balloon has set, simply pop the balloon and it will come right out of the bowl.  You now have a beautiful edible chocolate bowl that will literally blow your guests away!!! You can fill your bowls with whatever you desire, but I filled mine with rich chocolate cake cubes (I used a boxed cake mix added a box of chocolate pudding to it), drizzled the cake with a white chocolate mousse and topped it off with white chocolate and almond cream.  This is a really rich dessert, but will satisfy your sweet tooth like nothing else can.

I hope you all have a great week and I will be back soon with some more mouthwatering recipes!

White Chocolate Mousse Drizzle and White Chocolate and Almond Cream

3 cups chilled whipping cream
1/4 cup butter, cut into pieces
1 pound good-quality white chocolate, finely chopped
1 teaspoons vanilla extract
1/2 teaspoon almond extract

1. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate mixture into a small bowl; cover and freeze until cold, about 1 hour.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
2. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream just until medium peaks hold, folding occasionally, about 3 hours.

This mousse and cream is not only perfect for these little chocolate bowls, you can also use the mousse as the filling in between a chocolate cake and frost the cake with the white chocolate cream!