Use a balloon to make these hollow chocolate eggs you can fill with pudding or other treats for Easter. It’s fun to do and yummy too!

Sweet treats are a big part of the Easter fun. Making your own treats can be even MORE fun than eating them! Today we’re going to show you how to make hollow chocolate eggs with balloons.

We used our finished candy eggs to hold pudding for a pretty Easter dessert, but you can fill yours with whatever you choose, whether it’s berries and cream, mini candies, ice cream – or just eat them “as is”.

You can make your eggs as big or as small as you want depending on how much air you put in your balloons. You can also change the colors by using different colors or flavors of melting chocolate. They make candy melts in almost any color imaginable!

Small BalloonsLog House CandiQuik Almond BarkWilton Candy Melts, Bright PinkPlymouth Pantry – Chocolate Flavored Almond BarkWhite Almond Bark Coating, Candy Coating, Microwaveable Almond Coating For Baking, Toppings, and Sweets (2-Pack)Edible Confetti SprinklesEgg Hunt Sprinkle Mix

 

How to Make Hollow Chocolate Eggs with Balloons

Ingredients:

12 Small Balloons
8 oz Melting/Dipping Chocolate Candy
1 box Pudding Mix
2 cup Milk
Candy Decorations (optional)

How to make hollow chocolate eggs:

Make pudding according to box directions and allow to cool.
Line a cookie sheet with parchment or wax paper.
Melt chocolate by microwaving 45 seconds, stirring and repeating until melted and smooth.
Inflate each balloon just until slightly larger than an egg and tie off.
Dip and roll balloon in chocolate until covered about half way.
Place on tray and set tray in freezer for 10 minutes until set.
Dip and roll each balloon a second tip to thicken chocolate shell.
Return to tray and return tray to freezer for 15 minutes.
Snip top of each balloon to release air.
Gently slide your finger and pull balloon away from shell working your way around the “egg”
If shell starts to soften, return to freezer for 10 minutes and continue after it firms.
If there are in holes in bottom, carefully fill with melted chocolate to patch and freeze to set.
Fill each egg with pudding and sprinkle with decorations if desired.
Refrigerate until served.