Stuffed Chocolate Bowls

Start by dipping the small fully inflated balloons into the chocolate forming a bowl-shape.

Place them in the refrigerator and let them chill for at least 1 hour.

In a large skillet over medium to low heat, add the sugar and spread it. 

When it starts to melt, stir everything well until it turns into caramel.

Add the unsalted butter and stir until it melts.

Next, add the whipping cream and stir until fully combined.

Add the roasted skinless peanuts and stir again to incorporate.

Remove from the skillet and set aside. 

In a medium bowl, add the eggs, the sugar, a drizzle of vegetable oil and beat everything very well.

Add the wheat flour, the cocoa powder, the water and mix until fully combined.

Finally, add the baking powder and mix once more. 

Transfer it to a baking tray lined with nonstick parchment paper. 

Take it to a preheated oven at 180° C (350° F) and bake for 20 minutes. 

After the cake has baked, cut it into cubes and set aside.

In a large bowl, add the cream cheese, the powdered sugar, the whipping cream and beat everything very well until it turns into whipped cream.

Add the cocoa powder and beat again to incorporate.

To assemble the dessert, pop the balloons and remove them from the chocolate bowls.

Add the cake we prepared, the whipped cream and the caramel. 

Place them in the refrigerator and let them chill for another hour.

Serve.