Chocolate Truffle Bowls are homemade white and dark chocolate truffles presented in an edible chocolate bowl. Chocolate truffle bowls are perfect for any special occasion like Mother’s Day or Holiday gifts.
This Sunday is Mother’s Day. Are still looking and wondering what to get mom? Don’t buy something; make something! Making something adds that personal touch. Truffles are easy to put together and make for a stunning gift and presenting them in a chocolate bowl, all wrapped up in cellophane with a pretty bow, you’ll show mom how much you really care.
These truffles and chocolate bowl make for a stunning and unique gift and you’ll look like a pro. The chocolate bowls are made with 3 things: water balloons, chocolate and vegetable oil spray. The balloons must be washed and dried thoroughly, to get rid of any powder that may be on them.
They also contain latex, so make sure you don’t let anyone eat them that has a latex allergy. The balloons are blown up to 6 to 8 inches tall. The bottoms are sprayed with the vegetable spray to ensure the balloon doesn’t stick to the chocolate bowl. The balloon is then dipped into melted chocolate and placed on parchment paper to properly set.
To achieve a ‘stand’ for the bowl, just add a little melted chocolate to the parchment paper and set the balloon in the center. If you want a fun design on the bowl, you can drizzle some white chocolate into the dark chocolate before you dip the balloon or drizzle white chocolate onto the bowl before it sets.
Once the chocolate is set, pop the balloon with a pin or cut with scissors and remove the deflated balloon.
The truffles could not be easier. Simply heat heavy whipping cream until almost boiling, remove from the heat, add chocolate and instant espresso powder. The espresso powder is optional, but I like the fact that it enhances the chocolate flavor and gives it that little extra zing. Another delicious option would be to add a little mint extract to the chocolate mix.
The mix is refrigerated until set and then formed into the truffles. I coated the truffles with white chocolate and pink dyed white chocolate. Tip: Once the truffles are formed, freeze them for a few minutes so they don’t melt when added to the melted white chocolate.
There are a few ways to decorate the truffles. I added pink chocolate coloring (do not use water-based food coloring) to the melted white chocolate and dipped the truffles. You can drizzle pink chocolate onto white covered truffles, drizzle white chocolate onto pink covered truffles, or drizzle dark chocolate onto white covered truffles.
A lovely way to present these as a gift is to place the chocolate bowl into cellophane bags (available at any cake supply or party supply store), arrange a selection of truffles in the bowl and tie the bag with matching ribbon. Any chocolate loving mom would be thrilled to receive such a unique and special hand-crafted gift.
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For the chocolate bowls:
- Water balloons
- 1/2 pound dark chocolate
- Vegetable cooking spray
For the truffles:
- 1/2 cup heavy whipping cream
- 8 ounces dark chocolate
- 1/4 teaspoon instant espresso powder
- 1 pound white chocolate
- 1 bottle red food coloring
- 8 ounces dark chocolate, melted
For the chocolate bowls:
- Wash the balloons and dry thoroughly.
- Lay wax paper onto a baking sheet.
- Blow up the balloons to about 6 to 8 inches tall and tie a knot.
- Spray each of the balloons, from the bottom to half-way up to the top with the vegetable spray.
- Add the dark chocolate to a microwave-safe bowl and microwave in 30 second increments, stirring between until melted. Make sure it is not too hot as it will pop the balloon. If the chocolate feels fine on your skin, that is OK.
- Using a small spoon, add a circle of melted chocolate onto the parchment paper, about 1/2 inch apart (this is the base for the bowls)
- Hold the balloon by the knot and dip into the melted chocolate, about half way. Set the balloon onto the circle of chocolate and allow to set.
- Once the chocolate is set, pop the balloon with a pin or cut with scissors and remove the deflated balloon.
For the truffles:
- Add heavy whipping cream to a medium saucepan over medium heat, slowly bring to a light boil.
- Add the chocolate to a mixing bowl. Pour the hot cream over the chocolate and add the espresso powder.
- Stir until the chocolate is melted and smooth. Refrigerate for 3 hours or 1 1/2 hours in the freezer.
- Cover a baking sheet or cutting board with parchment paper.
- Using a 1 1/2 inch cookie scoop, take a scoop of chocolate and form into a ball, place onto the parchment paper.
- If you have an ice pack, keep it next to you cool your hands so you don't melt the truffles. Continue until all the chocolate has been used. Freeze the truffles until firm (keep them frozen until ready to dip into melted chocolate)
- Melt the white chocolate using the same method as the dark chocolate.
- Using a fork, dip the truffles one by one into the melted white chocolate, tap the fork so excess chocolate drips off. Place onto a baking sheet covered with parchment paper and allow to set.
- If you want to make pink truffles, add a few drops of red food coloring to the white chocolate and mix well until the desired color is achieved. You can also add this to a fine tip piping bag (or ziptop bag with tip cut off) and drizzle over the white chocolate covered truffles.
- You can also drizzle melted dark chocolate over the white covered truffles, or drizzle melted white chocolate over the pink covered truffles, or drizzle melted pink chocolate over white covered truffles.
Either use non-latex balloons, or check with the people eating the bowls to make sure they don't have any latex allergies.
When rolling the truffles in your hands, keep an ice pack nearby and cool your hands between rolling so the truffles don't melt.
Amount Per Serving:Calories: 865 Saturated Fat: 35g Cholesterol: 34mg Sodium: 73mg Carbohydrates: 73g Fiber: 9g Sugar: 53g Protein: 10g