What a happy surprise this chocolate Easter basket will be for a child on Easter Sunday. Perhaps it could be a prize after finding the most eggs on an Easter egg hunt. Whatever the reason, this chocolate Easter basket is both delightful to look at and delicious to eat.
Materials Needed:
For the Chocolate Basket:
- 1 pound of melted chocolate (dipping chocolate, summer coating, or chocolate chips)
- Waxed paper
- 1 large, good-quality balloon
- Coconut Grass (optional)
- Easter candies (optional)
For the Royal Icing:
- 3 egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1 pound confectioner’s sugar
- Flavoring and food coloring (a little goes a long way)
Additional Items:
- Large pipe cleaner (for the handle)
CHOCOLATE EASTER BASKET
- 1 pound of melted chocolate (dipping chocolate, summer coating, or chocolate chips)
- Waxed paper
- 1 large, good-quality balloon
- Coconut Grass (optional)
- Easter candies (optional)
Cover a large cookie sheet with waxed paper. Blow up the balloon until it’s the size and shape you want for your basket. Don’t fill the balloon to its full capacity or it may pop when it’s dipped in warm chocolate. Tie it closed or use a “bulldog” clip that can hold the balloon closed without tearing it.
Dip the balloon in the chocolate until enough of the balloon is covered to form the basket shape desired. Lift out and allow the excess to form the basket shape desired. Allow the excess to drip off, then place the balloon on a waxed paper-covered cookie sheet and cool until hardened.
To remove the balloon from the basket, poke a small pinhole near the top or hold the twisted end closed and remove the clip. Slowly release the air from the balloon. You may have to jiggle the balloon gently away from the bottom.
Decorate the edge of the chocolate basket with Royal Icing (see recipe below). Bend a large pipe cleaner into a handle shape, place into the frosting and allow to dry. Fill the basket with Coconut Grass and Easter candy.
Royal Icing Recipe:
- 3 egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1 pound confectioner’s sugar
- Flavoring and food coloring (a little goes a long way)
Beat all the ingredients at high speed for 8 to 10 minutes. This is a hard-drying icing and must be kept tightly covered at all times. Cover the bowl with a damp cloth or plastic wrap while you are working with it.
