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As a food editor, I never thought I would get such a kick out of using balloons in recipes. Welp, I thought wrong because two of my favorite desserts I've made at Delish both call for blowing up balloons and dipping them in melted chocolate to create a shell. The first time we experimented with this technique we made Sprinkle Ice Cream Bowls, which completely blew our minds. Now, we made Cheesecake Eggs for Easter, which are about to become your new favorite holiday tradition.
Here's how it works: You blow up party balloons (rinse them first!) so they resemble the shape of an egg (this is smaller than you think, so it might be easier to blow up a tiny balloon and then let out some air until you're happy with the shape). Then you dunk the balloon into a bowl of melted chocolate. You want to make sure just the top isn't covered, like a hatched eggshell. Next you're going to let the chocolate firm up in the freezer or fridge. While the chocolate shell is hardening, you make a simple cheesecake filling.
Piping the cheesecake filling into the eggs is probably the best way to go; depending on how narrow your chocolate tops are, it can be tricky to spoon it inside. Once you're happy with how the cheesecake mixture looks, it's time for the jam, which will help create a yolk effect. Once you spoon on the jam, you'll likely want to transfer the eggs back to the freezer so it stays in place. So what do you think? Will you skip dying Easter eggs for good?!
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