By Paula DeenJUMP TO RECIPE
- 10 oz finely chopped divided dark chocolate
- small filled with air balloons
Grease a cookie sheet or line it with parchment paper.
Place 5 oz of the chocolate in a heatproof bowl set over a pan of simmering water. Stir until completely melted. Remove it from heat and stir in the remaining 5 oz chocolate until thoroughly smooth. Let cool for 10 minutes.
Spoon 1/2 tablespoon melted chocolate onto prepared pan to form a small disk. Dip the balloon into the bowl of chocolate, coating about a third of the balloon. Place the dipped end of the balloon on the chocolate disk. Repeat with remaining chocolate and balloons.
Place in the refrigerator to set, about 30 minutes.
In order to release the air from the balloon, pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls.