Summary

Ingredients

• 0.5 ½ bar chocolate (35% cocoa content)
• 4 sheets gelatin, white
• 1 can / s apricot (s) (425 g)
• 250 ml whipped cream
• 2 packs vanilla sugar

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Instructions

1. You need 4 small balloons (water bombs).
2. Break the chocolate into pieces, place in a bowl and melt over a double boiler. Inflate the balloons (to an oval of about 10 cm) and seal them. Stick a piece of adhesive tape on top of the balloons and then stab it when the balloon is opened so that the balloon does not burst but the air can slowly escape. Dip the balloons 2/3 in the lukewarm chocolate. Spread a dollop of chocolate on each of 4 plates and place the egg on top. Let it become solid.
3. Soak the gelatin. Drain the apricots while collecting the juice. Puree the apricots, leave 4 halves whole and set aside. Heat 4 tablespoons of juice, squeeze out the gelatine, dissolve in the juice and stir into the apricot puree. Refrigerate.
4. Pierce the balloons with a needle or small scissors and carefully remove them from the halves of the egg.
5. Whip the cream until stiff and pour into the gelling puree. Pour the cream into the chocolate eggs. Decorate with 1 apricot half each.
6. Not only tasty at Easter.