It's time once again for the Taste Creations blog hop! Our theme this month? Chocolate Easter eggs.
For my interpretation of the theme, I decided to turn half of a hollow chocolate egg into a delicious, edible chocolate bowl for an ice cream sundae.
I've always loved those chocolate bowls you see on Pinterest--you know, the ones made by dipping a small balloon in chocolate. I've always been a little wary of trying that, though, because some balloons taste absolutely awful. I have no idea which balloons taste terrible and which ones don't, so I've never bothered attempting the balloon chocolate bowls.
But an egg-shaped chocolate mold? I knew that would work perfectly!
I have amazing recipes for hot fudge sauce, marshmallow sauce, magic shell, and strawberry ice cream sauce already, so I decided to try something new: praline sauce ice cream topping. Pralines and cream ice cream is my favorite flavor ever, but it's getting harder and harder to find, much to my dismay. This topping is a delicious substitue. Not very photogenic, though . Brown, lumpy food is really hard to make look appetizing in photos, but I've done my best. ;-)
Chocolate Easter Egg Edible Ice Cream Bowl Tutorial
These Easter egg chocolate ice cream bowls are incredibly easy to make.
Materials for Chocolate Egg Ice Cream Bowls:
Melt the chocolate disks in a microwave, and coat the inside of the chocolate mold with the melted chocolate. Let cool. You can put the mold in the fridge for a few minutes to hurry the process along.
Carefully pop out the chocolate egg halfs once completely cooled and hardened. If you were going to make a chocolate Easter egg, you'd join the two halves together at this point. But to make an egg-shaped chocolate ice cream bowl, you're done!
Pecan Praline Ice Cream Topping Recipe
The recipe I used to make this ice cream topping came from Land O Lakes. Every single recipe I've tried from Land O Lakes has been exceptional, so I figured this recipe was the one to try.
Pecan Praline Ice Cream Sauce Ingredients:
- 1 cup pecans, chopped
- 1/4 cup dark corn syrup
- 1 cup milk
- 1/4 cup butter
- 3/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
Melt the butter in a saucepan, and add the chopped pecans. Cook for three or four minutes to toast the pecans. The butter also browns during this step, which is always a delicious thing.
Add the milk, brown sugar, cornstarch, and corn syrup, stir, and cook for another 5-8 minutes, until the mixture thickens.
The flavor of the sauce was exceptional, but I think next time I'll omit the cornstarch. I'm just not a fan of the texture that kind of thickening agent gives.
Be sure to check out the other delectible chocolate Easter egg recipes from my fellow Taste Creations Blog Hop bloggers:
Our Good Life: Chocolate Covered Oreo Easter Eggs
An Italian in my Kitchen: Homemade Double Chocolate Easter Eggs
Mom Home Guide: Easter Egg Chocolate Bark