I have been keeping busy, trying out various desserts that may come in handy Ramadhaan/Eid time. I spotted a picture of chocolate cases and HAD to make them. I’m not sure if this is even how the originals are made, but my way is so quick and simple!

FOR THE CASE

Sterilise approx. 12 water balloons in warm water and salt. Blow them up until they’re roughly the same size, then Spray and Cook the entire balloon.

Melt 4 80g bars of Cadbury milk chocolate in your preferred method then LEAVE TO COOL. (If you use it whilst hot, it’ll pop the balloon!)

Dip the bottom half of the balloon into the melted chocolate, then place onto a tray lined with waxed paper

Place in the fridge to harden. Once hardened, burst the balloon and remove the excess plastic. You may find a hole at the bottom. Simply fill with remaining chocolate and refrigerate for 15min

FOR THE MOUSSE

INGREDIENTS

• 250ml fresh cream
• 1/2 cup castor sugar
• 1/2 tsp vanilla essence
• 1 tub mascapone
• 250ml double thick cream
• 1 large punnet strawberries
• Small bar white chocolate

Beat the cream until stiff with sugar.

Hull and chop all strawberries, leaving 3 for decorating. Beat into cream.

Beat in mascapone. Leave in the fridge covered with plastic wrap until ready to serve.

When needed, spoon into chocolate cups, add a dollop of double thick cream and decorate with a strawberry slice and a drizzle of melted white chocolate.

Easy as that!