Wednesday, April 28, 2010

Chocolate Covered Balloons

I wanted a simple way to make chocolate cups for chocolate mousse, and finally found one. After trying different things like candy molds, and painting muffin wrappers, I came across an idea for using balloons. The tutorial that I watched used regular sized balloons to make cups for ice cream, also a yummy idea. However, I wanted my cups to be a little bigger than bite-sized, and to hold chocolate mousse, which gave me the idea to use water balloons.

I blew up the water balloons very small, about half the normal size. Then I dipped them in melted dark chocolate. You have to be careful to give the chocolate a chance to cool before dipping the balloons because if it's too hot the balloons will pop, and trust me, it's not a pretty sight.
 Once the balloons are dipped once put them in the fridge to harden. When hardened, dip them one more time and put back in the fridge. When the chocolate is hardened for the second time, take the balloons out of the fridge and let the cups warm up a little before popping the balloons. This will make the balloons much easier to remove from the chocolate. Cut the balloons with a scissors at the tied end, and they will shrivel up enough to be pulled out easily.


Then fill them with your favorite mousse or cream. Yum!


Anonymous said...

These moose cups look awesome! Even Sarah Palin, the mind-dumbingly clueless master mooser, would agree.

Lisa Leggett said...

That's so clever!! I really want to try this...hmm... I need a reason... oh, I have one! I LOVE CHOCOLATE!

Heeheehee. Thanks for sharing your creative thinking, the mousse looks terrific!

Esmerelda said...

Clever and beautiful.

Steph said...

This is great! And fun, too - tho I can envision the splatters if one doesn't follow your advice about the choc temp!

Brent Vermillion said...

To prevent the balloon from popping and have the cups set up faster, just fill the balloons with water instead of air and pop in the fridge for a couple of hours before starting.