OKLAHOMA CITY - During the summer, there's nothing better than ice cream to help cool off.
However, there's a fun way to make ice cream stand out- with chocolate bowls.
- 12 oz Chocolate
- Colored Sugar
- Disposable bowls with waxy finish
- Freezer Space
Chocolate (may use milk, semi-sweet, white or almond milk) may be melted in either microwave at 20 second intervals on high power, stirring in each interval or on stove top in double boiler.
Melt chocolate until smooth but not extremely hot and allow it to rest for 5 minutes.
In either case, chocolate should be placed in a 5-7 inch bowl with 3-5 inch sides.
Blow up balloons enough that the top of the balloon fits in the bowl of chocolate. Dip balloon into chocolate and rotate until evenly coated.
Either sprinkle desired garnish over the chocolate-covered balloon tip or place garnish in another similar sized bowl and dip/rotate.
Place tied end of balloon into a glass and place in freezer for 3-5 minutes. Remove from freezer, pop balloon and carefully remove from chocolate.
If you don't want to use the balloon, you can ladle chocolate into a waxy disposable bowl, rotating to evenly coat bottom and sides
Sprinkle desired garnish evenly throughout. Place bowl in freezer for 3-5 minutes. Carefully working from sides clockwise, dislodge chocolate bowl from disposable bowl.
NOTE: may also be more of a "plate" by not going as far upward with chocolate on sides.
Fill with desired ice cream, toppings and fruit.
Will hold at room temperature for a few days, but watch humidity and store in cool, dry place.