Chocolate bowls made with balloons gives a twist to holiday dessert leftovers
This ” Chocolate Bowls! Repurpose your Holiday Dessert ” post is in conjunction with a Vibrant Influencer network campaign for Marie Callender’s. I am receiving a fee for posting; however, the opinions expressed in this post are my own. I am in no way affiliated with Marie Callender’s and do not earn a commission or percent of sales.
Ahhh Christtmas. It’s that wonderful time of year when every thought turns to wonderful special desserts. My mother and grandma always made or served the best of everything. Whether grandma made or store bought, each treat laid out was a nod to a family tradition or something new and fun!
Now all the holidays are hosted at my house. I love to serve pies and cakes during the holidays! Who doesn’t? Sometimes I bake, sometimes to provide myself some stress relief I serve Marie Callender’s pies and cakes. I get homemade goodness and variety with Marie Callender’s.
Marie Callender’s has wonderful individual carrot cakes, pecan pies, cream pies like key lime and chocolate satin, fruit pies like the hard-to-find razzleberry or apple crumb cobbler, and premium pies such as caramel apple pie. Mmmmmm!
Create a dessert buffet with your holiday leftovers and chocolate bowls
For Christmas luncheon, I serve pies and cakes warm with ice cream and whip cream. However, later on in the evening, I take a different approach. I serve the same desserts from lunch, but I make a dessert buffet. I make chocolate bowls and let everyone choose different selections of desserts. They pile them in small portions into the chocolate bowl and have a new experience then they had at lunch time. With the huge variety of Marie Callender’s desserts, you can’t go wrong with this approach.
Marie Callender’s Pecan Pie and Carrot Cake ready for Buffet
How to make chocolate bowls or chocolate cups for your leftover desserts
- Blow up balloons to the size of chocolate bowl or chocolate cup that you want to achieve.
- Coat each balloon with shortening to keep the chocolate from sticking.
- Melt chocolate wafers as directed in a bowl that will allow you to coat balloons to proper depth. Spread out wax paper or parchment paper and place a small circle of melted chocolate as the base.
- Quickly dip balloons in melted chocolate and place on circles.
- Freeze chocolate dipped balloons for 30 minutes to help the chocolate set and balloon to pull away from chocolate. Remove chocolate covered balloons from fridge. Pop balloon and peel away from chocolate bowl.
- Serve leftover desserts in chocolate bowls or chocolate cups.
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What dessert would you repurpose in our Chocolate Bowls?