This elegant and delicious dessert is a surefire way to impress your guests. It's also fun to make and eat!

Preparation

For the chocolate bowls, melt the chocolate in a heavy saucepan over low heat, stirring until smooth. Remove chocolate from heat and let sit at room temperature for 5–7 minutes.

Lay foil on a baking sheet. Dip the bottom half of each balloon into the chocolate, transfer to the prepared baking sheet, and let rest 3–4 minutes. Repeat the process once for each balloon, then chill in the refrigerator for 1 hour.

After chilling, carefully pop 1 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.

For the chocolate mousse, add cream cheese and butter to a large bowl, then cream together with a mixer on medium speed. Add the powdered sugar, cocoa, milk, and vanilla extract. Continue to beat 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 chocolate bowls in the refrigerator for about 2 hours. Before serving, top each bowl with fresh raspberries and garnish with fresh mint leaves.