Christmas dessert chocolate bowl
30 minutes
Total Time
15 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| 400 g | Chocolate |
| 4 | Balloons |
| 60 g | roasted almonds or chopped nuts |
| 1 large jar | Morello cherries (680 g) |
| 1.5 tbsp | cornstarch |
| 1 | Cinnamon stick |
| 4 large scoops of ice cream (recipes on the blog) |
Instructions
Step 1 of 7:
Chop chocolate and carefully melt in a water bath, chop almonds.
Step 2 of 7:
Inflate balloons (not too large) and dip into the cooled chocolate. The edge should not be too thin. Sprinkle with chopped almonds and let cool on a plate with parchment paper.
Step 3 of 7:
Drain cherries in a sieve, reserving the cherry juice. In a bowl, mix 5 tbsp cherry juice with cornstarch.
Step 4 of 7:
Boil the remaining cherry juice (or mulled wine as an alternative) in a pot with cinnamon. If you like it sweet, add 1 tbsp sugar. Stir in the dissolved starch, add the cherries, and simmer for approx. 5 minutes on low heat until thickened.
Step 5 of 7:
Make a small hole in the balloon and carefully remove it from the chocolate shell.
Step 6 of 7:
Distribute the room-temperature cherries into the bowls, placing a large scoop of ice cream on top of each.
Step 7 of 7:
Note: With this amount of chocolate, the balloons can be dipped well, and there will be some left over. Simply let it harden on a baking sheet and reuse it.
