Easter Peep Hatchlings
Use your creativity for these egg halves! Maybe place some little chocolate eggs in them, put them on top of a cupcake, place a little name card in them and create edible place settings at your Easter meal. . . just have some fun!
Ingredients
- Balloons
- Melting chocolate I used Chocoley Drizzle & Design Chocolate and a piping bag (if needed)
- Marshmallow candy Peeps
- Easter grass
- Empty egg carton or cupcake container for setting balloons in to dry
- Scissors or pin
Instructions
- Inflate your balloon so it's a little larger than the size of an egg and tie it off.
- Get your melting chocolate ready. Chocoley chocolate comes in convenient squeeze bottles all ready to go. All I had to do was place the bottle in a bowl of very warm water for a couple minutes and it was melted and ready to use!
- Cover the bottom of your balloon with chocolate allowing some of the chocolate to drip down the balloon.
- Place the balloons in a container to dry. An empty egg carton or cupcake container would work well!
- When the chocolate has dried (30 minutes or so), squeeze the balloon a bit so the chocolate loosens from the outside of the balloon.
- Use a scissors or pin to pop the balloon and remove it from the chocolate "shell."