Christmas dessert chocolate bowl
30 minutes
Total Time
15 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| 400 g | chocolate |
| 4 | balloons |
| 60 g | candied almonds or chopped nuts |
| 1 large jar | sour 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 the chocolate and carefully melt it over a water bath, chop the almonds.
Step 2 of 7:
Blow up the balloons (not too large) and dip them into the cooled chocolate. The edge should not be too thin. Sprinkle with chopped almonds and leave to cool on a plate lined with baking paper.
Step 3 of 7:
Drain the cherries in a sieve, catching the cherry juice. In a bowl, mix 5 tbsp. cherry juice with cornflour.
Step 4 of 7:
Bring the remaining cherry juice (or mulled wine) to the boil in a saucepan with the cinnamon. If you like it sweet, add 1 tbsp. sugar. Stir in the dissolved cornflour, add the cherries and simmer for approx. 5 min. over a low heat until thickened.
Step 5 of 7:
Make a small hole in the balloon and carefully remove it from the chocolate bowl.
Step 6 of 7:
Divide the room-temperature cherries between the bowls, then place one large scoop of ice cream on top of each.
Step 7 of 7:
Note: this amount of chocolate makes it easy to dip the balloons, and there will still be quite a bit left over. Simply let it harden on a tray and use it again.
