8 small round balloons, thoroughly washed and dried
8 spring clips
3 cups chopped raspberries
3/4 cup granulated sugar
1 tablespoon arrowroot
1 cup heavy cream, whipped
Melt chocolate in a small saucepan over low heat, stirring constantly.
a12 inch square of foil.
Cool until lukewarm but still melted (melted chocolate
must be cooled to lukewarm to prevent balloons from bursting.)
Meanwhile, line cookie sheet with foil. Inflate each balloon to 3 1/2 inches,
twisting top and securing with sprig clip (do not tie into knot).
Roll bottom of
each balloon in chocolate, rocking back and forth across bottom and 1/3 up sides
to form bottom and sides of cup. Stand each coated balloon on foil lined cookie
sheet. Refrigerate until set.
Place half the chopped raspberries in a food processor
bowl; process until smooth.
In small saucepan, combine sugar and arrowroot; mix well.
Add raspberry puree.
Bring to a boil over medium heat, stirring constantly until thickened. Boil for 1 minute.
Transfer to a medium bowl.
Add remaining chopped raspberries; mix well.
Refrigerate until thoroughly chilled.
To remove balloons from chocolate cups, hold opening of one balloon with one
hand and remove clip, slowly letting out air; carefully remove balloon.
Repeat with remaining balloons.
To serve, place cups on 6 individual serving plates.
Gently fold whipped cream into chipped raspberry mixture; spoon mixture into cups.