Chocolate eggshells with orange jelly mousse
- 12 balloons
- 400g milk chocolate (or plain chocolate)
- 1 tbsp sunflower oil (or sunflower oil spray)
- 410g can evaporated milk
- 2 x 298g cans mandarin segments in natural juice
- 135g pack Hartley's Orange Flavour Jelly
- 250g Chosen by you Golden Marzipan
- Dr. Oetker Gel Food Colour in Neon Orange
- Asda Cake Angels in Tuxedo, for chick eyes
- 175g pot Chosen by you Custard
Blow up the balloons to diferent sizes, varying from a small apple to a grapefruit. Line a baking tray with baking paper.
Break the chocolate into squares. Set aside half, then melt the rest in a large bowl set over a pan of simmering water - don't let the base of the bowl touch the water. Take the bowl off the pan and leave to cool for 5 minutes.
Rub or paint sunflower oil (or spray) lightly over each balloon. Use as little as possible, but make sure they're evenly coated.
Dip each balloon into the melted chocolate and roll from side to side to cover three- quarters of the way up. The chocolate should only be slightly warm for this - if it's too hot, the balloons will burst. Shake to let any excess chocolate drip off. Stand on the lined tray, then repeat with the other balloons. Leave to set for at least 30 minutess.
Add the rest of the chocolate to the bowl and melt again. Dip the balloons for a second time, as before, making sure to evenly cover the first coating of chocolate. Leave to cool, then put in the fridge to chill and harden.
Meanwhile, chill the can of evaporated milk in the freezer for 30 minutes.
Drain the juice from the mandarins and measure out 225ml (keep the rest to add to drinks). Heat the juice in a pan until boiling, then remove from the heat. Break the jelly into cubes, add to the juice and stir until dissolved. Pour into a jug. Allow to cool but not set.
Tip the chilled evaporated milk into a large bowl. Beat with an electric or hand whisk until thick and frothy. Roughly chop the mandarins. Stir into the jelly, then pour into the milk. Fold together until the mixture is smooth
Using small scissors, cut a hole below the knot of each balloon. Allow the balloons to shrivel, then carefully pull them away from the chocolate shells.
Divide the orange mousse between the chocolate cases. Chill in the fridge for 1-2 hours, until set.
Make the chicks. Colour a little of the marzipan orange. Roll the rest into balls of different sizes to make chick bodies and heads. Use your fingers to pull out wings, and mark feathers on the ends with a cocktail stick.
Lightly dampen the top of the chick bodies and put the heads on, pressing together lightly. Use the orange marzipan to shape feet and beaks, and stick on in the same way. Use black sprinkles from the Asda Cake Angels pack for eyes.
When the orange mousse is set, fnish the eggs by spooning a round blob of custard on top of each one to make a yolk.