Making Easter Egg Chocolates

EASTER EGG BALLOON CUPS

Making Easter Egg Chocolates
  • • Yield: N/A
  • • Difficulty: **Easy
  • • Preparation: 20 min. plus 30 min. to set
  • • Special Equipment:


1. Bring your chocolate (milk or dark work best) to temper and set aside to cool slightly until it is no longer warm to the touch.

2. Inflate your balloons (smaller water balloons work well) to the desired size of your chocolate bowls. Make a few extra balloons, as there might be breakage while creating your chocolate cups.

3. Hold a balloon by the top knot and dip it into room temperature chocolate. Dip the balloon into the chocolate until it is the depth you want your finished bowls to be. To achieve a scalloped edge, dip each balloon several times into the melted chocolate and rotate the balloon slightly each time.

4. Remove the balloon from the chocolate and set it on a baking sheet covered with parchment paper. Dip the remainder of your balloons. Let the balloons sit at room temperature until the chocolate is set and then refrigerate the cookie sheet so the chocolate can harden.

6. To remove the balloon, press around the sides of each balloon gently to allow the balloon to separate slightly from the chocolate. From there, use just the tip of a sharp paring knife to pop the balloon close to the knot. As best as you can, control the amount of air released at one time. Remove the deflated balloon from the cup and it is all set to fill with chocolates or homemade mousse!