Chocolate Passion Bowl Food

CHOCOLATE PASSION BOWL

Steps:

• Prepare brownie batter and bake in 9-inch square pan as directed on package; cool completely.
• Meanwhile, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
• Cut brownies into 1-inch cubes. Layer half each of the brownie cubes, pudding, berries and remaining COOL WHIP in 2-qt. bowl. Repeat layers.
• Refrigerate 1 hour.

CHOCOLATE BOWLS

Steps:

• It is very important to have a chocolate thermometer -- something that goes below 100 degrees!
• Blow up balloons to desired size, make a knot in the top, and set aside.
• Place 2/3 of the chocolate in the top of a double boiler.
• Do not boil the water, or even have it on simmer, just keep it hot.
• Stir the chocolate every few minutes.
• The chocolate temperature needs to rise above 105 degrees, but keep in mind, it may burn at 200.
• When the chocolate has melted, remove from heat.
• Stir in remaining chocolate.
• Stir again, and when all has melted, return top of double boiler to bottom.
• Regulate heat to maintain a chocolate temperature of 88-90 degrees.
• Spoon 1/2 teaspoon or less of chocolate onto the parchment, making sure you allow space for each bowl, this will form discs for the bowls to "land" on.
• Dip the balloons, one at a time in the chocolate, covering as much as you want the bowl to be.
• Place each on the individual discs.
• When they are cool and hardened, make a tiny hole below the knot to SLOWLY release the air.
• In my experience, the balloon still sticks to the chocolate, and I was not able to "peel it away". What I have done, is to make a tiny slit, just below the knot, and pour a tiny amount of tepid water into the balloon. The balloon suddenly, but cleanly, releases.
• Any repairs, can be made with more warm, tempered chocolate.
• Set aside in a cool dry place until you are ready to use them. They do not need to be refrigerated. I put mine in the guest bedroom on the dresser, away from Lizzie Borden (the cat).

CHOCOLATE PASSION BOWL

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
• Place half of the brownie cubes in 2-quart serving bowl; top with half of the pudding mixture, half of the raspberries, and half of the remaining whipped topping. Repeat all layers.
• Refrigerate at least 1 hour or until ready to serve.

CHOCOLATE BOWLS

Steps:

• Melt chocolate in a small bowl.
• Pour small amount of melted chocolate onto wax paper to form a base.
• Blow up a balloon and dip in chocolate, coating heavily.
• Set chocolate-covered balloon on the chocolate base and place in fridge to harden.
• Once hardened, fill with desired dessert!

CHOCOLATE PASSION BOWL

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
• Place half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat all layers.
• Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.