2cupschocolate chipsI used 1 cup semi-sweet and 1 cup bittersweet
Desired fillingsfruit, yogurt, avocado pudding, toppings, etc.
Inflate balloons and set aside. Place a sheet of parchment paper on your baking sheet.
Melt chocolate in the microwave in 30 second increments, stirring between each set of 30 seconds. Mine took about 90 seconds total, but you just want the chocolate to be warm and silky smooth. Be careful not to heat it too much or it will burn and seize!
Using a spoon or spatula, make a small circle of melted chocolate on the parchment paper (slightly bigger than the size of a quarter).
Dip a balloon in the chocolate, slowly turning it slightly to create the "walls" of your bowl. Allow any excess chocolate on the bottom to drip off, then place the chocolate-covered balloon upright on the circle of chocolate on the parchment paper.
Repeat for each balloon.
Allow chocolate to cool and harden. This could be done overnight, or you can pop them in the fridge to expedite the process.
Once chocolate is hardened, take a safety pin or the tip of a knife to pop the balloons. Carefully peel away any remaining balloon remnants.
Carefully remove chocolate bowls from the parchment paper.