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Method Prep:30min › Extra time:30min setting › Ready in:1hr
Melt the chocolate in a double boiler or in a bowl over barely simmering water. Remove from the heat and allow to cool for a few minutes.
Blow up a balloon to about the size of a melon (you are aiming for a bowl that is about 10cm wide). Tie the balloon in a knot then wash and dry it.
Place a sheet of baking parchment onto a tray and secure with sticky tape. With a teaspoon make a small 'bowl base' on the baking parchment with the melted chocolate, about 3cm in diameter, just enough to rest the balloon in to chill and forming the base of the bowl.
Dip the base of the balloon in the chocolate then place on the chocolate base. Repeat a further 3 times to make four bowls. Place in the fridge to set, about 30 minutes.
Once set, remove from the fridge and pop the balloons with a pin. Remove and discard any remaining pieces of balloon. Place the bowls on serving plates.
To serve, place a scoop of ice cream of your choice into each bowl and top with sliced fresh strawberries. Serve immediately.
Keep the chocolate bowls in the fridge until time to serve.