It’s fun and easy to create these festive Peppermint Bark Balloon Bowls which can be filled with luscious chocolate mousse or your favorite holiday treat like ice cream or pudding.
Have you ever made a chocolate cup using a balloon?
The first time I made one was in a candy making class taught by a world class chocolatier. That was many moons ago, but I still remember how excited everyone was to learn how to easily create a chocolate bowl using a balloon.
You simply dip a balloon in chocolate, allow the chocolate to set, then pop the balloon and remove it from your perfect little chocolate bowl. It’s quite easy.
We made dark chocolate bowls that day and filled them with decadent chocolate mousse.
The mousse recipe I use to this day is the one that the chef shared with the class. It’s unbelievably good, but decadently rich, which I love.
Whenever I serve the chocolate mousse in dark chocolate cups, someone always comments about how it’s just too chocolatey.
Is that really a thing?
I have to admit that although I could eat chocolate on top of chocolate on top of chocolate, I do enjoy a nice contrasting flavor, so this Christmas I’ll be making white chocolate peppermint bark bowls instead.
PEPPERMINT BARK BALLOON CUPS
melted and tempered pure white chocolate or melted white confectionery coating (Candy Melts)**
crushed candy canes
*You’ll need approximately 1 ounce of white chocolate and 1/2 an ounce of candy cane bits to create each bowl. You will need extra white chocolate in order to dip the last few bowls, so make sure you melt at least another 4-6 ounces to be sure you have enough.
*If you don’t have much experience working with chocolate or confectionery coating, check out my Chocolate Making Tips page for detailed instructions on choosing the right chocolate and melting and/or tempering it.
You can fill your cups with whatever your heart desires. If you want to make the best chocolate mousse you’ve ever tasted, then head on over to my Valentine’s Day Chocolate Raspberry Mousse Cake post for the recipe. You’ll need about 4 ounces of mousse to fill each chocolate cup, so plan accordingly.
I like to wash and dry my balloons before starting.
Blow up balloons to about the size of a small apple.
Water balloons are the perfect size, but some are rather thin, so be careful because they can pop once coated in chocolate. I had one of my balloons pop. What a mess!
I had never had that happen before, and wasn’t prepared for the mess a bursting balloon would cause. After I cleaned chocolate up off my walls, I got smart. I’d dip one balloon then set a large popcorn tin over top of it for one minute, in case it burst. Once the candy began to set, I knew it was alright to remove the container and dip another balloon. If one had popped the mess would have been contained.
Now that you have your balloons ready, dip one into the white chocolate, remove and allow the excess to drip off. Roll into peppermint bits until well coated.
I dipped my balloons rather high. If you want shorter bowls, then only dip a small amount of the balloon in white chocolate.
Set the balloons on a parchment paper lined baking sheet. Set the tray in the freezer for 2-3 minutes.
To pop the balloons, it’s best to pull up on the tied balloon tip and cut a tiny hole. Allow some of the air to escape, then tug on the balloon and remove it from the chocolate.
You might also like to create edible bowls out of popcorn, cookies, nougatine, ice cream cones and more.
Click the links below to see the tutorials to make these fun recipes.
Grinch Candy Cups • Easy Santa Suit Candy Cups
Chocolate Chip Cookie Serving Bowl • Candy Cane Striped Chocolate Bowl (coming soon)
Edible Santa Suit Candy Cups • Almond Nougatine Cups with Cherry Mousse
Coconut Macaroon Cups with Blueberry Mousse • White Chocolate Popcorn Bowl
You can find the supplies needed to make these Peppermint Bark Balloon Bowls on Amazon.com. (commission earned for sales)