When it comes to sweets, I try to put aside a small handful whenever I’m treating myself or the kids so I don’t have to buy whole bags to recreate recipes.
Thank you for reading this post, don't forget to subscribe!Store them in jars or plastic wrap, as you never know when you’ll need three pink jelly beans to complete a dessert.
Money Saver: Spread any leftover melted chocolate thinly onto baking parchment and scatter with sprinkles.
Set in the fridge, break into shards and use to top cakes, cupcakes or more ice-cream bowls!
MAKES 12 BOWLS
INGREDIENTS
- 12 (13 cm) water balloons
- 550 g white compound chocolate
- 1 cup rainbow sprinkles
- A small tub (about 500 ml) vanilla ice cream
- ¼ cup mini confetti sprinkles
METHOD
- Inflate and tie the water balloons, wash, dry and set aside.
- Melt the chocolate (see page 220) to dipping consistency. Make sure your melted chocolate is not hot.
- Dip a balloon into the melted chocolate until it comes one-third of the way up the sides of the balloon. Allow the excess to drip off and then hold the balloon over a piece of baking parchment before sprinkling with rainbow sprinkles, continually turning the balloon so the melted chocolate doesn’t pool. Place the balloon standing up, not on its side, on a clean parchment-lined baking tray.
- Prepare four bowls and immediately place in the freezer to set before continuing to make all 12 bowls in sets of four.
- Once the balloon bowls have set, remove them from the freezer. Burst each balloon with a pin, toothpick or skewer, removing any balloon membrane that may remain stuck to the melted chocolate.
- To serve, fill each bowl with scoops of ice cream and top with 1 teaspoon of confetti sprinkles.
Note: While latex allergies are not very common, it pays to mention to your guests if you’re using latex; or use latex-free balloons if you know someone with allergies is attending your event.
‘Image and recipe from Sweet! Celebrations by Elise Strachan (Murdoch Books $39.99)
Check out Elise’s freshly picked strawberry baskets here.
