Edible Chocolate Bowls for Ice Cream

It’s National Ice Cream month! Get your spoons ready!

After the love you gave the sprinkle bowls last month,  I was inspired and I’m back with round two: edible chocolate bowls. I like chocolate more than sprinkles, especially when it comes to ice cream. I love a good vanilla but add a little chocolate in and it’s even better. Drop a cherry on top and it’s perfect. Then, if the bowl is lovely and yummy, we are nearing the other-worldly category.

These edible bowls are constructed just like the sprinkle bowls. Instead of white bark, I used chocolate bark for the base/bowl structure. The colorful chocolate bits are solid-colored Sixlets if you can believe it and the texture is so beautiful. There are so many color options too and I wish I could make at least one in every color. But only if I didn’t have to eat them all. I just don’t think anyone could come back for that kind of sugar rush. Haha!

While I was photographing these, my office was filled with the yummy aroma of chocolate. It made my stomach growl all afternoon and it was hard to concentrate!

Supplies: Want to try a SPRINKLE version? Try the edible sprinkle bowls here!

-chocolate bits – I used solid-colored Sixlets – red, hot pink, light pink, coral, white
-balloons, size depends on what size bowls you want to make
-chocolate almond bark
-large bowl for catching candy bits
-glass bowl
-pot
-wax paper

First, rinse the balloons and pat dry. Inflate the balloons to your desired size (smaller is better!). Lay out a piece of wax paper near where you are working. Because the chocolates are much too heavy to stick (and stay) on the chocolate bark, take the candy-coated chocolates and either chop them up in a food processor or smash them with a kitchen mallet. Place the candy chunks in a bowl. Melt the chocolate bark in a glass bowl atop a pot of boiling water. This method is better than nuking the bark in the microwave because the bark will stay melty longer.

When the bark is melted and smooth, dip the balloon into the bark.

However far you dip the balloon determines the depth of the bowl.

Because the chocolates are heavy, the best way to add them to the chocolate bark is to sprinkle it on. So, working quickly after dipping, hold the balloon over a large bowl and sprinkle the chocolate bits over the wet chocolate. Keep adding bits until the bark is covered.

Place the chocolatey bowl on the wax paper to set. If you want, you can pop them in the fridge to make them set faster.

When the bark is firm, deflate the balloon. Gently peel it away from the inside.

I adore the texture on these bowls. They look a bit like jewel encrusted bowls.

They are lovely and yummy. And smell divine.

Add ice cream and enjoy! It is National Ice Cream month after all.

If sprinkles are your thing, these bowls are for you!

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