Choc & Cream Bowls

You need:

Small water balloons filled with water to the size you want your chocolate bowls and tied at the top.

Ingredients:

400g baking chocolate of your choice

Fresh strawberries, washed

For the Chantilly Cream:

Ingredients: 180ml cream 15ml (1T) vanilla essence 30ml (2T) icing sugar For the glaze 1 egg white, beaten 500ml (2 cups) icing sugar, sifted + extra squeeze of lemon juice

Method for the Chocolate Bowls:

Break the chocolate into pieces in a mircrowave safe bowl

Microwave for 2 minutes.

Stir, microwave for 30 seconds more if needed.

Dip the bottom of the water balloon in the chocolate up to the height you would like your chocolate bowl.

Place on parchment paper on a baking tray in the fridge

Let the chocolate set and repeat the layers untill you have the desired thickness.

Let the bowls set completely.

Open the water balloons and drain the water carefully. Don't let the water come into contact with the chocolate.

Remove the balloons.

Fill the chocolate bowls with Chantilly Cream and fresh strawberries.

Keep chilled untill you serve your chocolate bowls.

Method for the Chantilly Cream: Beat all the ingredients together until stiff peaks form.

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