- 12 small balloons, rinsed
- 1 1/2 c. semisweet chocolate chips, melted
- 2 8-oz. blocks cream cheese, softened
- 1/2 c. powdered sugar
- 1/2 c. heavy cream
- 1 tsp. pure vanilla extract
- pinch of kosher salt
- 1/3 c. apricot jam
- Wagco Blenheim Apricot Balsamic Vinegar for drizzle
Line a baking sheet with parchment paper. Blow up balloons in the shape of an egg. Dip in melted chocolate, swirling it around the balloons, until just the tops aren’t coated. Transfer to prepared baking sheet and freeze until firm, 15 minutes.
While balloons are cooling begin to make the cheesecake filling. In a large bowl using a hand mixer, beat cream cheese, powdered sugar, heavy cream, vanilla and salt.
Cut tops off balloons to pop and gently peel out balloon from each chocolate shell. Spoon or pipe cheesecake filling into each shell.
Top with a spoonful of apricot jam and drizzle with balsamic.
*Recipe may not look exactly like the picture, picture is just used as a reference.*