• Milk Chocolate
  • White Chocolate 
  • Fruit
  • Ice cream / yogurt


1. Take a ballon and half inflate. Place the ballon in a bole, that holds the ballon snug with the tied end facing down

2. Melt the two chocolates separately in a bowl over boiling water

3. Leave to cool to room temp (if it is too hot, the balloon will pop) 

4. Drizzle thick dollops of chocolate in any patten you like. I like to let mine run down the ballon for a spiky effect (make sure you have a thick enough covering of chocolate or your bowl will crack)

5. Place in the fridge to set (after the bowl has set, take a square of grease proof paper and place a blob of chocolate on. Take your ballon out of the bowl, place it onto the chocolate blob with the knot now facing upwards, and return to fridge)

6. When you are ready to use the bowl, remove from fridge and snip a very small hole and carefully deflate (If you do this to fast it will turn in on itself)

7. Serve with, fruit, ice cream, yogurt or eat alone


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About The Author

Nanny Ashley

There are two great pleasures in my life. Seeing children learn and grow, and a passion for good food. After picking up a handful of NVQ's relating to childcare, I went on to work for a leading Worcester nursery. Three years later I became a nanny and continued to develop my love for cooking and childcare. Along with a regular food column for Baby London Magazine, my goal is to make cooking for children and with children, simple, fun and exciting. Image credit: Helene Sandberg from Little London

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