Gluten Free Chocolate Bowls Recipe – A Step by Step How To

Spring has sprung! It is popping up all over around these parts and after suffering through the coldest winter in recorded Floridian history (mind you Floridians are the same people who can’t vote properly and who call 911 to take them to bars so who knows how accurate those records really are) it is nice to see the sun shining, the flowers blooming and the birds bouncing around the yard.

Spring is a time for pretty things. With that in mind I thought I’d show you how to pretty up that simplest of all gluten-free desserts; ice cream. Instead of serving ice cream (or mousse, pudding, etc.) in a boring old dessert bowl, how about making a lovely chocolate bowl instead?

Your guests will think you are a freaking creative genius, your desserts will look tres chic and I guarantee you won’t have to wash the bowls afterwards. The best part? They are so much simpler to make than they look like they would be.

Think how pretty these would be on Easter made of white chocolate and filled with a variety of pastel ice creams.

Here’s a step by step how to:

First take small balloons (water balloons work great) and wash them with some soap and water – you don’t want your bowls to taste like rubber.  I hold the tops so water doesn’t get inside.

Take a deep breath and blow them up!  The size of the balloons determines the size of the bowls.  Tie knots at the top of the balloons.

Put about 2 ounces (or 1/3 of a cup) of chocolate chips for each bowl in a microwavable bowl and melt for a minute or two.

Stir the chocolate until smooth and glossy.

Pour the melted chocolate into a plate or onto some parchment paper and let it cool a little – trust me on this one.  If the chocolate is too hot it will pop the balloon and you will end up wiping, scrubbing or licking chocolate off your kitchen and self!  Warm is good – hot is bad!

Place the bottom of the balloon in the chocolate.

Slowly tip the balloon down covering it with a thick coating of chocolate.  For a straight top you can just roll the roll the balloon all the way around or …

for a pretty scalloped edge, bring the balloon back up straight, turn it a few degrees and

dip again.  Continue all around the balloon, turning and dipping.

The scallops don’t all have to be the same height so don’t obsess too much over this.

Place the chocolate covered balloons on a baking sheet lined with waxed paper pressing down gently to form a flat bottom.  Refrigerate or freeze for about 30 minutes.

When the bowls have chilled grasp the balloon just under the knot and hold firmly.

Take a pair of scissors and snip off the knot but hold the balloon firmly to control how slowly you let out the air.

Slowly release the air, too fast and the bowl might break.  Take out the balloon and voila! a pretty little chocolate bowl.  If the deflateded balloon sticks to the bottom of the bowl, just pop in the freezer for a few minutes and it will come right out.  These can be made ahead and stored in the fridge or freezer.

Fill with whatever your heart desires and be ready to take your bows at the dinner table!

For some ideas of what to put in them how about:

Simply Recipes Chai Ice Cream

David Lebovitz’s Vanilla Ice Cream

White on Rice Couple’s Silky Chocolate Mousse

Tasty Eats At Home Sweet Risotto

Use dairy free gluten free dark chocolate for the bowls and fill with dairy free ice cream if dairy is an issue.

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

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