Ingredients
- 12 ounce semisweet chocolate
- 4 ounce bittersweet chocolate
- 8 ounce water balloons
- 1 cup shredded coconut )
- 1 cup ice cream
- 1/2 cup kahlua custard sauce
Preparation
Baking Directions:
Blow up the balloons, but not quite all the way.
The diameter at the widest part should be about 4 inches.
Line a sheet pan with parchment paper.
Place both chocolates in the top of a double boiler and melt over simmering water on a low heat, stirring occasionally.
Remove from heat and let cool slightly.
(If the chocolate is too hot when it touches the balloons, you could pop the balloons and the chocolate will splatter all over the kitchen.)
Meanwhile, place the coconut in a dry skillet over a medium heat and toast until golden brown, 3 to 4 minutes, stirring often.
Holding the balloons by the knot, dip them into the chocolate and roll gently around until the chocolate covers the bottom third of each balloon.
Sprinkle the coconut onto the chocolate, leaving no plain chocolate exposed.
Refrigerate for at least 30 minutes.
When the chocolate has hardened, pop the balloons with the point of a knife, and quickly peel off the deflated balloons.
Return the chocolate bowls back to the refrigerator until ready to fill.
Let the ice cream soften at room temperature and spoon into half of the chocolate bowls, filling each a little more than halfway.
Place the filled “coconuts” into the freezer until the ice cream is firm.
When ready to serve, scoop out a hole in the center of each about the size of a golf ball.
Position each filled “coconut” on a large plate and fill the hole with Kahlua Custard or Chocolate Sauce.
Lean an empty shell against each to make it look like it’s just been cracked open.
Serve immediately.
