- Prep time
- 5 minutes PT5M
- Cook time
- 4 hours including chilling time PT4H
- 4 servings
This elegant and delicious dessert is a surefire way to impress your guests. It's also fun to make and eat!
- 12 ounces semi-sweet chocolate chips
- 4 decorator balloons, inflated to a 5-inch diameter
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup confectioners sugar
- ¼ cup unsweetened cocoa
- 1 tablespoon milk
- ½ tablespoon vanilla extract
- 1 cup heavy whipping cream
- 1 pint fresh raspberries
- Mint leaves for garnish
-Chocolate Bowls: In a heavy saucepan, melt the chocolate over low heat, stirring, until smooth. Remove the chocolate from heat and let sit at room temperature for 5-7 minutes. Lay the foil on a baking sheet. Dip the bottom half of each balloon into the chocolate, transfer to the prepared baking sheet, and rest 3-4 minutes. Repeat one more time. Chill in the refrigerator for 1 hour. Carefully pop one balloon at a time, trying to slowly release the air instead of a sharp pop. Peel the balloons away from the inside of the chocolate bowls. Loosely cover with plastic and set aside at cool room temperature.
-Chocolate Mousse: In a large bowl with a mixer, cream together the cream cheese and butter on medium speed. Add the confectioners sugar, cocoa, milk, and vanilla extract. Continue to beat mixture until light and fluffy. In a separate bowl, beat the heavy cream on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a large silicone spatula. Spoon the mixture into a decorating bag with a large rosette tip. Pipe into each chocolate bowl, leaving room for the berries. Chill the filled bowls in the refrigerator for about 2 hours. Before serving, add the fresh raspberries to the chocolate bowls and garnish with fresh mint leaves.
Techniques used in this recipe:
- fold in
fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.
- whip (I)
- whip (I): to beat an item, such as cream or egg whites, to incorporate air.
- <p><strong>mint:</strong> there are many varieties of mint; commercially, peppermint and spearmint are the most popular. Peppermint is bright green, sharply pungent, and the stems are lightly tinged with purple. Spearmint is more delicate in fragrance, and its color is a uniform, light grayish green.</p><p>Peppermint is used in many appetizers, salads, sauces (mint sauce for lamb), vegetables, desserts, and beverages.</p><p>Spearmint is most often found in salads, fruit (salads, cocktails, pears, melons) and fruit syrups, desserts and beverages.</p><p>Both varieties of mint are often used as ingredients in many cocktails. In the last several years we've seen a resurgence in popularity of mixed drinks mint is used in the Mint Julep, the Mojito and a variety of other cocktails.</p>
- pastry bag
- <strong>pastry bag:</strong> a bag - usually made of plastic, canvas, or nylon - that can be fitted with plain or decorative tips and used to pipe out icings and pureed foods.
- <strong>mousse (Fr.):</strong> a dish made with beaten egg whites and/or whipped cream folded into flavored base appareil; may be sweet or savory.
- <p><strong>cocoa:</strong> the pods of the cacao tree, processed to remove the cocoa butter and ground into powder.</p>
Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.