Did you know that balloons can also be used as a mold to prepare small cups, as if to say a little "bizarre? As you can see, the kitchen is full of balloons, which, not surprisingly, will be the protagonists of today's recipe! some balloons in melted chocolate, we'll let them rest in the fridge to set up a bit and then boom, we'll pop them! The result? I leave you a bit of a souspance: if I have piqued your curiosity then let's go immediately to discover together what we need.
Video of the Recipe
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Identity Card of the Recipe
- 101 KCal Calories per serving
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Ingrediants
For the baskets
- 150-200 g of dark chocolate
- half a dozen balloons
To stuff
- milk chocolate decorations
- 200 g of strawberries
- 250 g of fiordilatte ice cream
Materials Needed
- 6 small balloons washed + pump to inflate them
- Food thermometer
- Pin or pointed scissors
- Spoon for ice cream
- Pots for the bain marie
- Cutting board and knives
- Bowls
- Baking paper
- Baking tray
- Latex gloves (optional)
Preparation
- First, wash the balloons very well (choose the very small ones), avoiding the water from entering inside.
- Inflate the balloons with the special pump, then tie them very tightly to prevent them from deflating.
- Now proceed with the tempering of the chocolate, a method that involves the variation of the melting temperature of the chocolate to obtain an optimal result (we will perform the same tempering method used to prepare the chocolate egg and the filled chocolates). Reduce the dark chocolate into small pieces, then place it in the saucepan of the bain-marie and melt it until it reaches a temperature of 45 ° C. Once this temperature has been reached, allow the chocolate to cool down to 29 ° C. Bring the saucepan back to the heat up to 31 ° C. Remove the saucepan from the bain-marie: the coccolato is ready.
- Dip the base of each balloon in the melted chocolate, turning it on itself to make the chocolate adhere well.
- Arrange each "covered" balloon in a pan previously lined with baking paper. Allow the chocolate to cool completely, placing the plate in the freezer for a couple of minutes.
- Remove the balloons from the freezer and proceed with another chocolate coating, dipping the base of the balloons in the melted chocolate once again.
Did you know that
There is no need to repeat the tempering because the chocolate thickens quickly in the freezer: in this way, the remaining chocolate in the saucepan will still be melted and will easily adhere to the base of the balloons.- Place the balloons in the refrigerator this time and allow them to cool slowly for 30-50 minutes.
- After the necessary time has elapsed, remove the balloons from the refrigerator and pop them with a pin or scissors. Gently remove the balloon, being careful not to break the chocolate. It is advisable to carry out the operation with a pair of latex gloves, to avoid leaving fingerprints on the chocolate.
- 5-6 cups should be obtained. Fill the cups as desired with a scoop of fiordilatte ice cream; finish with chopped strawberries.
- Serve immediately.
Alice's comment - PersonalCooker
What do you think? A fantastic and fun idea, perhaps to prepare together with your children, to make an elegant dessert, which in itself is also relatively simple! Also great for reusing the mountains of chocolate they gave us for Easter!Nutritional values and Health Comment on the recipe
Chocolate baskets with strawberries and ice cream are high-fat spoon desserts. The prevalence of the latter is of the saturated type, even if one can count on a moderate intake of dietary cholesterol; the carbohydrates they contain are simple. It is advisable to consume the baskets of chocolate with strawberries and ice cream in conjunction with secondary meals and with portions NOT exceeding 100g (about 100kcal).
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