- Prep time:
- 3 hours
- Cook time:
- 15 minutes
- 4 servings
3 out of 5
This elegant and delicious dessert is a surefire way to impress your special someone. It's also fun to make and eat!
- 12 ounces semi-sweet chocolate chips
- 10 x 10-inch sheet of aluminum foil
- 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
To Make Chocolate Bowls:
In a heavy saucepan, melt chocolate over low heat until it reaches a smooth consistency. Remove chocolate from heat and let sit at room temperature for 5-7 minutes.
Lay aluminum foil on a cookie sheet. Dip the bottom half of each balloon into melted chocolate, then transfer to the foil. Rest balloons for 3-4 minutes, then repeat process.
Refrigerate balloons for 1 hour. Remove and gently pop one balloon at a time, carefully peeling it away from the inside of the chocolate bowl. Leave in a cool environment, loosely covered.
To Make Chocolate Mousse:
With a mixer, cream together cream cheese and butter on medium speed. Add confectioners sugar, cocoa, milk and vanilla extract. Continue to beat mixture until light and fluffy. Transfer to a separate container.
Whip heavy cream on medium speed until stiff peaks form. Fold whipped cream into cream cheese mixture with a rubber spatula. Spoon mixture into a decorating bag with a large rosette tip. Pipe this mixture into each chocolate bowl, leaving room for the berries. Return filled bowls to refrigerator and chill for about 2 hours.
Just before serving, add fresh raspberries to chocolate bowl and garnish with fresh mint leaves.