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.
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
- 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
- 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.