Faux oeufs en chocolat from an idea in Marmiton magazine (from France).
1. Melt chocolate and allow to cool a little.
2. Spoon enough chocolate to make small disks on parchment paper to form "stands".
3. Dip clean balloons in melted chocolate then place them on the chocolate "stands".
4. Refrigerate for a couple of hours.
5. Carefully pop and remove the balloons from the chocolate.
6. Fill with Chantilly cream.
7. Top with some lemon, orange or passion fruit curd.
Happy Easter! ??