This simple,fun, quick and dreadfully yummy treat is perfect for easter but delicious all year round. It’s also great for little and not so little ones who like popping balloons!
You can use any sort of chocolate that takes your or your little ones fancy. You can fill it with any sweet treat you like, home made truffles for example, these wonderful Chocolate Krispie chick or mini eggs from the supermarket. We used the plastic mould saved from a chocolate chick the boys got last year to make these cute little chicks.
What You Need
200g of chocolate
2 medium sized balloons
1 pair of scissors
1 sheet of greaseproof paper
1 large oven-proof bowl & a pan of water or a microwave bowl
Take 50g of chocolate, chop and leave to one side. Melt the rest of the chocolate.
Give the chocolate a good mix so that it has no lumps.
Add the remaining 50g of chopped chocolate for ‘tempering’ and will give the chocolate extra strength and texture.
Stir in the chopped chocolate until it’s all melted.
Next blow up your balloon so it is roughly the same size as a regular easter egg. Tie a knot in it.
Make sure the chocolate has cooled before touching it. Then, holding the balloon by the knot, dip it into the chocolate so that it covers half to three-quarters of the balloon.
Scrape off any excess chocolate from the bottom of the balloon and stand it up on a sheet of greaseproof paper.Then
place the balloon in the fridge to set for 5 minutes.
Take the balloon out and place onto a flat surface. Hold the balloon by the knot and pop it with a pair of scissors. Remove the popped balloon from the egg and throw away.
Melt chocolate and temper as before pour into mould.
Place in to the fridge to set.
Paint beaks and feet with yellow food colouring.