How to make

Milk chocolate mousse served in chocolate bowls

Suklaamousse suklaakupista


Today we celebrated my dad’s birthday, and I wanted to try making these chocolate bowls I’ve once come across somewhere in the wonderful world of internet. Chocolate bowls proved to be an excellent idea especially according to my niece and nephew, who excitedly ate “granny’s new bowls”.

I’ve been tempering chocolate almost all week now, and these bowls also took a few practice batches. Now that all the planned chocolate work has been completed, I think I’ll take a short break from handling chocolate altogether. For a while now I’ll concentrate solely on eating it ;)

I added step-by-step pictures to the end of the post, but note that to make these cups the chocolate needs to be correctly tempered, otherwise they won’t come out right.







Milk chocolate mousse: (approx. 8 servings)

200 g milk chocolate
200 g mascarpone
0,5 dl caster sugar
2 eggs (separated)
1 tsp vanilla sugar
2 dl double cream







Melt the chocolate carefully in a microwave and let it cool slightly. Whip the cream with the vanilla sugar. Separate the eggs, and beat the egg whites with sugar to form firm peaks. Mix together the egg yolks, mascarpone and slightly cooled melted chocolate. Carefully fold in the whipped cream and egg whites. Store in a refrigerator before serving.


Chocolate bowls:


You will need:
Sturdy balloons (NB! Water balloons are not suitable for this!)


Blow the balloons up into the desired size. You may use a measurer or alternatively you can blow the balloons up inside a sufficient sized bowl until the balloon softly touches the sides of the bowl


Dip the balloons in tempered chocolate


Set the balloons on a baking paper and leave to cool


When the chocolate has hardened, empty the balloons slowly by cutting a small incision next to the knot


Remove the balloons carefully from the chocolate. NB! This step will not work unless the chocolate is correctly tempered and the balloons are sturdy enough!