makes
4
prep
50 minutes
cook
5 minutes
difficulty
Mid
makes
4
serves
preparation
50
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
- 300 g good-quality white chocolate
- ice cream, to serve
- 12 water balloons
Instructions
1. Melt the chocolate, or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
2. Blow up 12 water balloons to a similar size, but not too large. Create a clothes line type structure to hang your dipped balloons from and secure a piece of string that's high enough for the balloons to hang from. Place a sheet of baking paper underneath the string to collect any drips of chocolate.
3. Dip one side of each balloon into the melted chocolate. Secure the knot of the balloon to the piece of string with a clothes peg or a bulldog clip. Allow the balloon to create a drip shape as it hangs. Let the balloons hang for 10 minutes at room temperature until set.
4. Unclip the balloons and place them in the fridge for a maximum of 2 minutes before gently popping each balloon and removing the chocolate cups.
5. Reheat the melted chocolate with a hair dryer while stirring, if required. Transfer the prepared white chocolate to a ziplock bag and cut a small tip off one of the bottom corners.
6. Pipe a dot of chocolate on a piece of baking paper and place one of the cups on top, this will adhere it to the sheet and act as the base of the swan. Allow to set for 5-10 minutes at room temperature.
7. Either draw or print 5 swan neck silhouettes, measuring approximately 8-10c m (ensure you have 1 spare). Place the silhouettes under a piece of baking paper. Using the template, pipe 5 swan necks onto the baking paper. Leave at room temperature for at least 10 minutes to set.
8. Pipe a dot of chocolate on the rounded end of another two chocolate cups and stick them to the base. Hold the shape with two glasses until the chocolate sets. This will create the body of the swan. Pipe a small dot of chocolate onto the swan neck and join it to the body. Allow to set and serve with a scoop of your favourite ice cream!
Note: These chocolate swans can be made weeks in advance, as long as they are kept cool in an airtight container. You will have some leftover chocolate that can be poured onto a sheet of baking paper and wrapped up so it is airtight. This can be stored and used for your next chocolate creation.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
