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!
Empty egg carton or cupcake containerfor 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."
Notes
Balloon Size: Ensure that the balloons are inflated to a size slightly larger than that of an egg. This will give you enough space to create a substantial chocolate shell around the marshmallow peeps without making them too bulky or difficult to handle.
Chocolate Melting: When melting chocolate for coating the balloons, maintain a gentle and consistent heat. Avoid overheating the chocolate, as it can seize and become unusable. Using warm water to melt the chocolate gradually ensures a smooth and creamy consistency for easy application.
Drying Setup: Arrange the chocolate-coated balloons in a container, such as an empty egg carton or cupcake container, for drying. This helps them maintain their shape while the chocolate sets. Ensure that there is enough space between each balloon to prevent them from sticking together as they dry.