
This is less about baking and more about crafting, using ice as a mold to shape delicate chocolate shells that become edible serving bowls. Melted white and dark chocolates swirl together into marbled patterns, each bowl emerging with its unique design once dipped and set.
When filled with smooth chocolate mousse and crowned with fresh strawberries, these bowls become both dessert and presentation piece in one. They’re the ultimate option for dinner parties, birthdays, or those days when you just want to flex your kitchen creativity.
What are Chocolate Bowls?
Chocolate bowls are exactly what they sound like: tiny bowls made entirely out of chocolate. Unlike typical serving cups, these beauties are entirely edible, so every bite gives you a satisfying snap of chocolate.
Chocolate decoration and showpieces began to flourish in the 19th century after chocolate became more widely available and affordable in Europe. Throughout the 1800s and into the 20th century, chefs in France, Belgium, and Switzerland pioneered techniques for molding and tempering chocolate, making everything from intricate sculptures to delicate garnishes.
By the late 20th century, playful culinary experiments in restaurants led to the chocolate balloon or ice mold method. This involves dipping inflated balloons or frozen shapes into tempered chocolate to form elegant, hollow bowls.
Pro Tips for the Best Chocolate Bowls
- Make sure your ice bowls are super frozen and hard. A half-frozen block will just melt into a sad puddle in your chocolate.
- For thicker, sturdier bowls, dip your ice molds twice. Just let the first coat set.
- The chocolate firms up fast on the ice. Have a parchment-lined tray ready for setting your chocolate bowls.
- Marble your chocolates together for a pretty pattern. Drizzle white chocolate into the dark before dipping for a fancy swirl.
Frequently Asked Questions
Can I use balloons instead of ice?
Traditional chocolate bowls often use small balloons dipped in chocolate. Just make sure the chocolate is cool enough not to pop them. But honestly, the ice trick is simpler, cleaner, and doesn’t involve fishing balloon bits out of your dessert.
Why did my chocolate bowl crack?
It might be too thin, try dipping again to build up a thicker layer. Also, let the bowls come up just slightly in temperature before peeling them off the ice so they’re not too brittle.
What else can I fill these bowls with?
Oh, the options! Ice cream, custard, fresh fruit, cheesecake filling, even yogurt with granola for a breakfast treat.
How to Store Chocolate Bowls
Keep the finished, empty chocolate bowls in an airtight container in the fridge for up to 5 days.
If they’re already filled with mousse or fruit, enjoy within 2 days for the best texture.
You can also freeze them empty, then fill later, just thaw a few minutes before serving, so they’re not rock hard.
Ingredients
How to Make Chocolate Bowls

Place small spoons in the middle of 4 medium-sized bowls. Fill each bowl with water, covering the spoon handle, and freeze until solid.
Place small spoons in the middle of 4 medium-sized bowls. Fill each bowl with water, covering the spoon handle, and freeze until solid.

Pour your melted dark chocolate into a wide bowl. Drizzle melted white chocolate over the top in lines. Use a toothpick to swirl it around and make beautiful patterns.
Pour your melted dark chocolate into a wide bowl. Drizzle melted white chocolate over the top in lines. Use a toothpick to swirl it around and make beautiful patterns.

Remove the ice blocks from the plate by tugging on the spoons. Dip each icy bowl into the marbled chocolate, swirling it around to coat evenly. When the chocolate hardens, gently wiggle the spoon to release the ice and set it on a parchment-lined tray.
Remove the ice blocks from the plate by tugging on the spoons. Dip each icy bowl into the marbled chocolate, swirling it around to coat evenly. When the chocolate hardens, gently wiggle the spoon to release the ice and set it on a parchment-lined tray.

Fill each chocolate bowl with rich chocolate mousse and top generously with fresh strawberries.
Fill each chocolate bowl with rich chocolate mousse and top generously with fresh strawberries.