As a parent of a college student, I'm a bit past doing this on my own for a kid's party. But having baked and decorated fun cupcakes yesterday with Debate Girl, I was reminded of fun kitchen projects of yore.
So, if you are looking for a great idea for a party, see below. H/t to EHow
How to Make a Chocolate Ice Cream Cup Using Balloons
Why serve ice cream in traditional bowls you must wash after using or in boring ice cream cones? Create edible chocolate ice cream bowls with balloons. While you will not eat the balloons, you will use them as molds to create the bowl shape. For best results, do this in a very cold kitchen or very quickly. Ask your friends and family members to help you make these bowls, and everyone can enjoy the fruits of their labor when finished.
Difficulty: Moderately Easy
Instructions
Things You'll Need
Several small balloons
Soap and water
Soft towel
Baking pan
Wax paper or parchment paper
3/4 lb. chopped chocolate or chocolate chips (any type: white, dark, or milk)
Saucepan
Large metal bowl to fit over the saucepan
Whisk
Scissors
1
Blow up several small balloons until they are 4 in. in diameter, and tie a knot in the end of each to close.
2
Wash the outside of each balloon gently with soap and water, and dry with a soft towel.
3
Line a baking pan with wax paper or parchment paper, and place the lined pan into the freezer to chill while you prepare the chocolate.
4
Fill the saucepan with 1 in. of water in the bottom and bring to a boil.
5
Place the chocolate into the metal bowl, and set the bowl on top of the saucepan with the boiling water. Turn the heat down to low. Avoid getting water into the chocolate to prevent its seizing and changing in texture.
6
Slowly melt the chocolate, stirring with the whisk the entire time to keep it smooth.
7
Remove the bowl with the melted chocolate from the saucepan and let the chocolate cool for 5 minutes.
8
Remove the lined baking pan from the freezer and set on the counter next to the bowl of melted chocolate.
9
Holding a balloon by the knot, dip the opposite end into the melted chocolate. Gently lift out the balloon and tilt it to allow the chocolate to cover the bottom half of the balloon.
10
Set the balloon on the wax paper- or parchment paper-lined baking sheet, holding the knotted end upright for several seconds until the chocolate begins to cool and harden. Repeat with the remaining balloons and chocolate.
11
Place the baking pan with the chocolate-covered balloons into the freezer for 30 minutes to completely harden the chocolate.
12
Remove the chilled chocolate-covered balloons from the freezer. Use the scissors to snip a small hole in the top of each balloon to slowly deflate it. Do not pop the balloons or the chocolate bowls will break.
13
Pull out the deflated balloons and return the chocolate bowls to the freezer until ready to use or fill with ice cream and serve immediately.
(I particularly liked the reminder NOT to eat the balloons....)
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