CHOCOLATE PASSION BOWL
Layer chocolate brownies with pudding and more in this Chocolate Passion Bowl. Watch our video to learn how to make an easy Chocolate Passion Bowl.
Provided by My Food and Family
Categories Fruit Desserts
Time 2h43m
Yield 16 servings, about 2/3 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE PASSION BOWL
This recipe is from "Family Circle" or "Woman's Day" magazine, 2005. It would be a very romantic dessert to share with some that you love. Excellent!
Provided by SouthernBell2627
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 347.9, Fat 14.4, SaturatedFat 8.6, Cholesterol 47.5, Sodium 643.1, Carbohydrate 49.5, Fiber 4.7, Sugar 24.7, Protein 6.8
CHOCOLATE BALLOON BOWLS
These edible bowls will turn your dinner party dessert into something really impressive - fill with ice cream or your favourite pud
Provided by Cassie Best
Categories Dessert, Dinner
Time 20m
Yield Makes 8
Number Of Ingredients 3
Steps:
- Break the chocolate into small pieces. Put in a bowl suspended over a pan of simmering water and leave to melt. Remove from the heat and leave to cool for 5 mins. Meanwhile, blow up your balloons - you want each bowl to be about 10cm wide, so try to pick small balloons and don't blow them up too much. Tie with a knot.
- Line a baking tray with parchment. Holding the knotted end of the balloon, dip it into the melted chocolate to create your bowl shape. Stand it on the tray and hold the balloon for a few secs until the chocolate pools around the base allowing you to let go of the balloon. Continue with the remaining balloons. Chill for at least 30 mins or until set.
- When the chocolate has set, pop the balloons and carefully peel them away from the bowls. Fill with your chosen dessert - ice cream is good because it keeps the bowls cold.
Nutrition Facts : Calories 191 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
CHOCOLATE BOWLS
I learn the best lessons when I make mistakes. I tried several recipes, and just made a mess. Well, I didn't just make a mess... I made a mess, but also managed to make edible chocolate bowls that were the hit of our Menu #18393. Definitely this is a fun deal. If this is your first time, allow yourself more than two days, so you can make mistakes and enjoy the process. This recipe is the result of two recipes here on Zaar... Recipe #210935 and Recipe #161209, reading about tempering chocolate online, and my dear friend Giancarlo. Giancarlo is a chef of fine European pastries. I called him and told him what I was going to do, and asked him if he had any pointers, and oh yes, could I buy some of his chocolate... If you should chose to use it... please check back for updates, as I know I will change this recipe as my knowledge and skills increase.
Provided by Sweetiebarbara
Categories Candy
Time P2DT30m
Yield 24 single serving bowls, 24 serving(s)
Number Of Ingredients 3
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).
Nutrition Facts : Calories 135.9, Fat 8.5, SaturatedFat 5, Sodium 3.1, Carbohydrate 17.9, Fiber 1.7, Sugar 15.5, Protein 1.2
CHOCOLATE BOWLS
Use these edible bowls to serve our Chocolate Gelato.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 1
Steps:
- Blow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated). Set aside a baking sheet lined with parchment paper.
- Place half the chocolate in a heat-proof bowl set over a pan of simmering water; stir until completely melted. Remove from heat, and stir in remaining 5 ounces chocolate until thoroughly smooth.
- Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of melted chocolate, coating about a third of balloon. Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer pan to refrigerator to set, about 30 minutes.
- To release air from the balloons, pinch the balloon just under the knot, and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls, and patch any holes with the remaining chocolate. Return bowls to refrigerator until ready to serve.
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CHOCOLATE PASSION BOWL - BIGOVEN.COM
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CHOCOLATE CHIP COOKIE BOWLS RECIPE | WILTON
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CHOCOLATE PASSION CHARLOTTE | CBC LIFE
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- Spray one side of a 6-inch round of acetate with cooking spray and place, sprayed side down, into a 6-inch cake pan, smoothing to adhere.
- Bloom gelatin in a bowl of cold water for about 5 minutes; for powdered gelatin, pour 2 tbsp (28 g) water over powdered gelatin in a bowl and let bloom.
- Heat passion fruit purée on stove until steaming. Remove from heat. Squeeze excess water from sheet gelatin if using, and stir gelatin into puree until dissolved. Pour mixture into the prepared pan and place in the fridge to set.
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