Cooking with Erin: S’more Sundae w/ Edible Chocolate Bowl

     Edible chocolate bowls seemed to be the perfect base to the S’more Sundaes that niece Erin and I wanted to make. We prepared the bowls in the afternoon and set them in the refrigerator to harden.

     From there we just assembled the usual s’more ingredients, creating a quick and easy dessert . . . without having to stand over an outdoor grill in the hot Kansas heat!

S’more Sundaes

Marshmallows – either mini or regular size (toasted – see step 1 below)

Vanilla Ice Cream

Edible Chocolate Bowls

Chocolate Sauce   

Graham Crackers

Mint, optional – we used chocolate mint

1)   Toasted marshmallows — place marshmallows on a parchment lined baking sheet. Place baking sheet about midway into an oven set on broil. Leave door slightly ajar and toast for 3 to 5 minutes or until marshmallows are nicely browned – WATCH CLOSELY!

2)   Scoop ice cream into edible chocolate cups.

3)   Top with a few toasted marshmallows and drizzle with chocolate sauce.

4)   Serve with a couple of graham cracker sections on the side.

5)   If desired, garnish with a sprig of mint.

Edible Chocolate Bowls

Round balloons

Semi-sweet or dark chocolate chips or chocolate bars

Wax paper

1)   Blow up balloons to a bowl size diameter. Note: The finished bowls are rather fragile so you may want to start with a few extra.

2)   If you’re going to use them right away and you’re not concerned about possible “chocolate bloom” (streaks of white that sometimes appear on chocolate; the cocoa butter coming to the surface) — simply melt the chocolate chips  at 50% power in the microwave. (This is the method we used.)

If you’re going for a more professional appearance — Temper chocolate using a double boiler method.

3)   Dip the balloons in chocolate; spoon additional chocolate around the sides of the bowl if needed.

Erin dips the balloon in the melted chocolate.

She then spoons on addition chocolate to form the desired bowl shape.

4)   Drop a small spoonful of chocolate on the wax paper to form a base and then add the chocolate dipped balloon to that base.

Erin adds the chocolate covered balloon to a dollop of chocolate.

5)   Refrigerate to harden for a quick set but the ideal environment is a cool, dry spot.

6)   Pop balloon and carefully pull from the inside of the chocolate bowl.