• Chocolate sprinkle ice-cream bowls (Murdoch Books)

You get to eat the bowl as well. Does it get any better than this? We think not!

Makes
12

Preparation

2hr

Skill level

Easy
By
Average: 4.7 (6 votes)
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Ingredients

  • 550 g white compound chocolate
  • 1 cup rainbow sprinkles
  • 1 small tub (about 500 ml) vanilla ice-cream
  • ¼ cup mini confetti sprinkles

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You will need 12 x 13 cm water balloons for this recipe.

Inflate and tie the water balloons, wash, dry and set aside.

Melt the chocolate to dipping consistency. Make sure your melted chocolate is not hot.

Dip a balloon into the melted chocolate until it comes one-third of the way up the sides of the balloon. Allow the excess to drip off and then hold the balloon over a piece of baking paper before sprinkling with rainbow sprinkles, continually turning the balloon so the melted chocolate doesn’t pool. Place the balloon standing up, not on its side, on a clean paper-lined baking tray.

Prepare four bowls and immediately place in the freezer to set before continuing to make all 12 bowls in sets of four.

Once the balloon bowls have set, remove them from the freezer. Burst each balloon with a pin, toothpick or skewer, removing any balloon membrane that may remain stuck to the melted chocolate.

To serve, fill each bowl with scoops of ice-cream and top with 1 teaspoon of confetti sprinkles.

 

Notes

• While latex allergies are not very common, it pays to mention to your guests if you’re using latex; or use latex-free balloons if you know someone with allergies is attending your event.

• Spread any leftover melted chocolate thinly onto baking paper and scatter with sprinkles. Set in the fridge, break into shards and use to top cakes, cupcakes or more ice-cream bowls!

 

Image and recipe from Sweet! Celebrations by Elise Strachan (Murdoch Books, $39.99, hbk).