Preparation time is 1hours
Cook time is 20minutes
Total time is 1hours 20minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 1 cup cream
- 300grams dark chocolate
- 10 water balloons (or party balloons)
- 1L ice-cream or sorbet
- 40grams butter
- 1/3 cup golden syrup
- 100grams chocolate curls or shards (to decorate)
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
Nutrition per serving
2900kJ / 692Cal
2900 Kilojoules or 692 Calories
33% of daily energy intake*
Protein
6.2grams
Fat
40.9grams
Carbs
75.6grams
Sugars
69.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Place a flat tray in the freezer to chill.
Step 2 of 6
Break chocolate into a small heatproof bowl. Sit bowl over a saucepan of simmering water, ensuring that the base of the bowl does not touch the water. Stir until melted and smooth. Cool for 3 minutes.
Step 3 of 6
Blow up balloons so they are about 15cm in length. Line the chilled tray with a sheet of baking paper.
Step 4 of 6
Tilt the bowl of melted chocolate to one side. Dip the base of 1 balloon into chocolate, turning to coat evenly. Stand on tray and hold for 20 seconds to set base. Repeat with remaining balloons. Refrigerate for 30 minutes.
Step 5 of 6
Meanwhile, to make the caramel sauce, place butter, sugar, condensed milk and golden syrup into a small saucepan. Stir over low heat until sugar has dissolved and mixture is smooth. Bring to the boil and cook for 5 minutes or until golden. Stir in cream and simmer for a further 2 minutes.
Step 6 of 6
Pop balloons and carefully peel away from the chocolate bowls. Fill with ice-cream, drizzle with sauce and top with chocolate curls or shards (see tip p73). Serve.
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