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Pomegranate Chocolate Mousse Bowls

Pomegranate Chocolate Mousse Bowls are the perfect little cups of dessert with pomegranate chocolate mousse filling up these adorable bowls made from swirled Ghirardelli melting wafers and topped with pomegranate seeds and chocolate hearts for a festive and colorful treat that will impress your loved one this Valentine's Day!
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course: Desserts
Servings: 8
Author: Danielle | Krafted Koch

Ingredients

Instructions

  • To get started, melt your Ghirardelli white wafers in a small bowl in the microwave for about 2 minutes, stirring every 30-60 seconds, being sure not to burn them. Remove 1/3 c. of the melted white wafers and add it to a small bowl with red candy dye. Next, melt 1/2 c. of the dark melting wafers by microwaving for a minute.
  • Blow up your balloons to 2-3 inches in diameter and tie off. (no bigger or they won't work well!) Swirl a teaspoon of the red dyed and dark wafers over the melted white wafers. Do NOT stir them in. Dip each of your small balloons half way in the swirled wafers and place them on a baking sheet lined with parchment paper. Add more of the red and dark wafers after each balloon for optimal swirls.
  • After the balloons dipped in wafers are dried and no longer glossy, it is time to remove the balloons. Pinching the top part of the balloon, gently cut a slit in the balloon and SLOWLY let out the air. If you pop the balloon they are much more likely to break the bowls. Gently peal away the balloon from the inside of the bowls and store your beautiful swirled bowls refrigerated until ready to use.
  • To get started with the mousse, add your packet of gelatin to a cold 1/4 c. heavy whipping cream and set aside. Next, melt your Ghirardelli 60% Cacao Baking Chips along with the pomegranate juice and butter over a double boiler. Whisk until smooth and remove the bowl of chocolate from the heat just before the last bits of chocolate have fully melted. Continue whisking until the chocolate cools down to body temperature.
  • Turn off your burner and now set the small bowl of whipping cream and gelatin in the hot water from the double boilder, creating a water bath and stir constantly. Warm the whipping cream through, but do NOT bring to a boil. Add the heated cream to the chocolate and whisk until smooth.
  • While your chocolate was cooling, beat the extra whipping cream until stiff peaks are formed. In small increments, fold the whipped cream into the cooled chocolate and gelatin mixture until thoroughly combined. Spoon or pipe the mousse into your swirled bowls and refrigerate for at least an hour.
  • Serve topped with pomegranate seeds and Ghirardelli chocolate impressions.