Inflate balloons to about 3 inches in diameter. Set aside.

In a double boiler over medium heat, gently melt chocolate in the top pan, stirring often. Meanwhile, lightly grease a cookie sheet and the bottom of the balloons with vegetable oil.

Remove melted chocolate from heat. Grasp a balloon by the tied end and dip it halfway up the sides in the melted chocolate 3 or 4 times. Rock the balloon slightly to create uneven edges. Place each dipped balloon on the greased cookie sheet with the tied end up so chocolate will dry into a half egg shell shape with a flat bottom. When all balloons have been dipped, carefully place cookie sheet in refrigerator for 30 minutes.

Remove balloons from the refrigerator. Pop balloons with a knife tip, and peel them gently from the chocolate shells. If the chocolate is too cold it will not release the balloon. Just let it warm up to room temperature and try again. Set aside.

For the filling, combine yoghurt and sugar in a medium mixing bowl. Set aside.

Combine water and gelatin in a small saucepan and heat over low heat until gelatin dissolves. Stir warm gelatin into yoghurt mixture, mixing well. Pour yoghurt mixture into chocolate shells. Refrigerate for about an hour.

Scoop out a teaspoon-sized round of mango sorbet and place in the center of the chocolate yoghurt egg to make the “yolk.” Serve immediately.

Makes 6 servings.

Click here to view the Next Recipe!