Melt the chocolate in a microwave-safe bowl for 30 seconds at a time or over a double boiler. Stir and heat until melted. Remove from heat and temper the chocolate.
Pour about 2 tbsp of melted chocolate into the silicone mold. Use a spatula or silicone brush to cover the sides of the mold with chocolate.
Refrigerate for 15 minutes or until chocolate is firm.
Reheat excess chocolate if needed. Add another thin layer of chocolate around the edges of the mold. Place back in the refrigerate to set.
Carefully pop the chocolate bowls out of the silicone mold.
Melt leftover chocolate in a shallow dish and cool for a few minutes.
Quickly dip the top of the chocolate bowl in the melted chocolate and shake off the excess.
Dip into a bowl of sprinkles. Let the chocolate bowl sit in the sprinkles for 15-20 seconds before shaking off excess. Place in the refrigerator until ready to use
Fill the chocolate bowl with a scoop of ice cream and toppings.