It’s time for another decadent dessert! Fellow chocoholics rejoice!

These chocolate bowls are not only a real crowd pleaser but they are also fun to make. What tool do you use to make these, you might ask? Balloons!

Ingredients needed: Chocolate Bowls

1 Bag Milk Chocolate Candy Melts

1 Bag balloons

Shortening

Ingredients needed: Mousse

1 Package instant chocolate pudding mix

1 Container of cool whip

2 Cups cold milk

The first thing you have to do is blow up the balloons. I used 6 inch balloons and didn’t blow them up all the way.

Melt the chocolate in the microwave. Be careful not to scorch the chocolate. I usually put it for 15 seconds at a time, stirring in between. If the chocolate is too thick (which can unfortunately happen with the candy melts), just add some shortening to thin it out.

Side note- Make sure you allow your chocolate to cool slightly before you dip the balloon. And whatever you do, do not melt the chocolate over a double boiler on the stove. The chocolate will be too hot and….pop! The balloons pop and the chocolate will splatter all over the place. Not talking from personal experience or anything *cough cough.*

Line a cookie sheet with some parchment paper. Now you are ready to start dipping your balloons in the chocolate. I dipped them multiple times on different angles to give them a scalloped petal appearance. You can dip them so that they have a straight edge if you prefer.

Place the finished balloons on the parchment paper and wait for them to cool completely. You can put them in the refrigerator to speed up the process.

Get ready! Here comes the fun part…balloon popping time!

Some of my balloons stuck to the side of the bowl but I was able to carefully peel them away without ruining the bowls. You can also think about spraying the balloons with nonstick spray.

The balloons are ready and now its time to fill them with deliciousness.

For the mousse, combine the instant chocolate pudding mix and 2 cups of cold milk in a bowl.

Whisk constantly for 2 minutes until the pudding sets.

Fold (do not stir) in 2 cups of cool whip so that the mousse will stay light and fluffy. Chill in the refrigerator for at least an hour or until ready to serve.

When ready, pipe or scoop the mousse into the chocolate bowls.

Finish by shaving chocolate over the top!

You’ll have everyone drooling in no time.