Pomegranate Chocolate Mousse Bowls

Pomegranate Chocolate Mousse Bowls are the perfect little cups of dessert with pomegranate and dark 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!

This isn’t the type of recipe you want to skimp on with cheap chocolate. This mousse deserves nothing but the best! Ghirardelli was my go-to chocolate on this project because I know I can always trust them to deliver amazingly smooth and delicious chocolate every time. There is nothing more disappointing in life than grainy, bad chocolate. I have to admit, I made this mousse a couple of times, perfecting the ratios and process, and one of those times I ran out of Ghirardelli. I had to use another well-known brand of chocolate chips from my pantry and the end product was FAR inferior. Trust me on this, go for the good stuff when it comes to chocolate mousse! Be sure and stick with trusted brands like Ghirardelli to ensure all your hard work pays off in this spectacular dessert.

These bowls may seem intimidating, but I promise they are really quite simple and truly so much fun to make! I love seeing all the patterns in the different colors and how each one is so unique. To get started, melt your Ghirardelli white wafers in a small bowl in the microwave, stirring every 30-60 seconds, being sure not to burn them. Remove 1/3 c. of the melted white wafters and add it to a small bowl with red candy dye. Do the same with a 1/2 c. of the dark melting wafers as well.

It is very important to note that you MUST use candy dye and not the traditional water based dyes you find in the cake isle. If you add water based dyes to the melting wafers, they will seize up. If you don’t have candy dye, forgo the pink melts and just do white and dark swirled bowls.

Swirl a teaspoon of the red and dark wafers over the melted white wafers. Do NOT stir them in. Dip each of your small balloons 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. Keep your balloons small or it will be more difficult to remove the balloon from the bowls when they dry. If you are wanting to ensure sturdier bowls, feel free to double dip in the melted wafers for added thickness.

I used Ghirardelli White Melting Wafers and not standard white chocolate to make the bowls because they are much more versatile and easy to use, ensuring a smooth and even melt. I microwaved my wafers and didn’t get around to dipping my balloons until 5 minutes later and they were still perfectly smooth and melted. With regular chocolate, you will have to work much quicker and it won’t spread as easily.

After the balloons dipped in wafers are dried and no longer shiny, 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.

Serving: 1 grams