Christmas dessert chocolate bowl

Step 1 of 7:

 

Chop the chocolate and carefully melt it over a water bath, chop the almonds.

Step 2 of 7:

 

Blow up the balloons (not too large) and dip them into the cooled chocolate. The edge should not be too thin. Sprinkle with chopped almonds and leave to cool on a plate lined with baking paper.

Step 3 of 7:

 

Drain the cherries in a sieve, catching the cherry juice. In a bowl, mix 5 tbsp. cherry juice with cornflour.

Step 4 of 7:

 

Bring the remaining cherry juice (or mulled wine) to the boil in a saucepan with the cinnamon. If you like it sweet, add 1 tbsp. sugar. Stir in the dissolved cornflour, add the cherries and simmer for approx. 5 min. over a low heat until thickened.

Step 5 of 7:

 

Make a small hole in the balloon and carefully remove it from the chocolate bowl.

Step 6 of 7:

 

Divide the room-temperature cherries between the bowls, then place one large scoop of ice cream on top of each.

Step 7 of 7:

 

Note: this amount of chocolate makes it easy to dip the balloons, and there will still be quite a bit left over. Simply let it harden on a tray and use it again.