In concept, this works great. I blew up about a dozen balloons, gently washed them, lightly sprayed them with cooking spray, and then set them aside on a baking sheet. As they dried, I concocted a plan to use up the left over chocolate eggs I’d brought to a recent craft class, some green, pistachio- flavored pudding my husband had brought home, and shredded coconut. These were the beginnings of a grassy field encased in a chocolate cup! My excitement for this project mounted!
Normally, I like to use “good chocolate” for any desserts I make, but frankly, I wanted to use up all those little foil-wrapped eggs, so I skipped a trip to my local (and over-priced) speciality market.
After unwrapping all those little papers and seeing how waxy my chocolate egg pile looked, I began to think that I should have sprung for a bar of better quality chocolate…
I melted down the eggs in my make-shift double boiler, let it cool for a bit and then grabbed my balloons. With a spatula, I smeared a tiny patch of chocolate on my baking mat, and then dipped my first balloon. I was hoping the chocolate was cool enough that it wouldn’t cause my balloon to pop.
As I frantically cleaned up my laptop, my chocolate cooled to a balloon-friendly temperature and I dipped the rest of the batch and left them out to harden.
I did, however, surround them with a wall of paper-towels in case they exploded again during the drying process.
After a few hours, the chocolate had hardened, so I popped the balloons with a knife, and carefully peeled the rubber skin out of each cup. Not all of my cups were successful. I’m not sure if it was the quality of the chocolate, or too-thin a layer I’d applied, but out of the nine cups I had attempted, only about six were usable.
I gently placed the cookies into the pudding and admired my Easter treats!
There were a couple of accidents while I waited for my nieces to arrive…