Ingredients
4 small balloons
3 c. semisweet chocolate or white chocolate chips
1 c. rainbow sprinkles
Preparation
Step 1Inflate 4 small balloons to desired size. (The bottom of the balloon will be about the size of your bowl.) Line a baking sheet with parchment paper. Set aside.Step 2Set up your station: Place rainbow sprinkles in a large bowl. In another large, microwave-safe bowl, heat chocolate chips in 30-second intervals until melted and smooth. Step 3Working with one at a time, dip the bottom of a balloon into the melted chocolate, rolling it around to make sure the entire bottom of the balloon is evenly coated with a thick layer of chocolate. Working quickly, roll the dipped chocolate part of the balloon in sprinkles, making sure all of the chocolate is coated. Step 4Transfer to prepared baking sheet and freeze until chocolate has hardened, about 10 minutes. Step 5Once fully set, pop balloons and carefully remove balloons to reveal bowls. Serve with ice cream.
