The chocolate bowls with Chantilly cream and strawberries are a fun and easy-to-make recipe to share with your kids… using balloons! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
First of all, blow up the balloons. Then chop the dark chocolate and melt in a bain marie. If you don’t have a double boiler, set a heat-proof bowl over a large pan of simmering water, making sure it’s not touching the water. A bain marie is a gentle cooking method, because it uses indirect heat to cook the food. If your kids love white or milk chocolate, make them happy and use their favourite! If you want your bowls to be crisp and shiny, you need to temper the chocolate. What does tempering mean? It’s the process of raising and lowering the temperature of the chocolate; it’s a labour-intensive process, but with small amounts of chocolate you can use an easier and quicker home method, that is melting the chocolate making sure that the temperature does not exceed 82°-86°F (28°-30°C). The melted chocolate is ready. Now dip the balloons in this way. Place them on a piece of parchment paper, so that the chocolate forms a base for the bowl. Repeat with all the balloons, to create the chocolate bowls. Now transfer the balloons to the fridge until the chocolate is set.
We’ll fill our chocolate bowls with Chantilly cream, that is whipped cream with powdered sugar and vanilla, and diced strawberries. Cut into small cubes. Strawberries and cream are a classic combination, but you can use any fruit you like. For the Chantilly cream, take a vanilla pod and a pointed knife, slit lengthwise and scrape out the seeds using the blade. Take a large bowl, pour in the heavy cream, cold from the fridge – it’s very important for whipping – sift in the powdered sugar and add the vanilla seeds; if you want a richer flavour, steep the vanilla pod and seeds in the cream for a few hours in the fridge, before beating. Here’s a way to avoid getting dirty… now beat with an electric beater. Transfer the Chantilly cream to a pastry bag and assemble the dessert.
Once the chocolate has set, pop the balloon, or cut it open, then peel it off and here it is! Now fill with the Chantilly cream! Some strawberries and chocolate balls on top. And while I’m garnishing all the desserts, let’s see together the ingredients needed for this recipe!
For 8 bowls
– 7 oz (200 g) of dark chocolate
– 8 balloons
For the Chantilly cream
– 2 cups (500 ml) of heavy cream
– 1 vanilla pod
– just under ½ cup (50 g) of powdered sugar
– ½ cup (60 g) of strawberries
– white and brown chocolate balls