Ingredients:

  • 150g 70% dark chocolate, finely chopped
  • 10g virgin coconut oil
  • 2 small latex balloons
  • 100g 70% dark chocolate, melted
  • 150g plain 0% fat Greek yogurt
  • 30ml maple syrup
  • 5ml pure vanilla extract
  • 0.5 cup fresh raspberries
  • 1 tsp cacao nibs
  • 2 fresh mint leaves

Instructions:

  1. Melt 150g of the finely chopped dark chocolate and 10g of coconut oil in 30 second increments in the microwave. Stir until the mixture is silky and completely smooth.
  2. Inflate two small balloons to about the size of a large orange and tie them tightly. Dip the bottom half of each balloon into the melted chocolate, swirling it to get an even coat. Place the balloons on a parchment lined tray.
  3. Whisk together 150g of Greek yogurt, 30ml maple syrup, and 5ml vanilla extract in a medium bowl. Gently fold in the remaining 100g of melted chocolate. Whisk until no white streaks remain.
  4. Chill the chocolate covered balloons for at least 60 minutes until the shells are firm and matte in appearance. Use a pin to prick the balloon near the knot, allowing the air to escape slowly. Gently peel the latex away from the chocolate walls.
  5. Spoon the chocolate yogurt mousse into the shells. Top each bowl with 0.25 cup of fresh raspberries. Scatter the cacao nibs over the top for texture. Finish with a single mint leaf on each.