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1
MAKE THE LEMON CREAM:.
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Combine the eggs, sugar, lemon juice and zest in a heatproof bowl placed over, but not touching, simmering water.
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Whisk continuously until thickened,8-10 minutes.
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4
Whisk in the butter, 1 tablespoon at a time.
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Transfer to a cool bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming.
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Refrigerate until very cold, at least 2 hours or up to 12 hours.
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7
To complete the lemon cream, pour the cream into a chilled bowl and beat with a electric mixer at medium speed until it stars to thicken, just about 1 minute.
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Increase the speed to high and continue heating for 3-4 minutes or until still peaks form.
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Remove the plastic wrap from the lemon cream base and fold in 1/3 of the cream to loosen it up.
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Fold in the remaining cream into the lemon base just until no white streaks remain.
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Cover and chill until ready to fill the chocolate shells.
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12
MAKE THE EGGSHELLS:.
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Line a baking sheet with parchment or waxed paper.
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Blow up the balloon until they are approximately 4 inches high and 6 inches in diameter.
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Know the balloons and rinse under cool water.
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Dry thoroughly and set aside.
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Place half (1 bag) of the chocolate morsels in a heatproof bowl over barely simmering water.
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Heat, stirring occasionally, until melted and smooth.
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Spray 1 balloon lightly with nonstick spray.
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Hold the balloon by the knot and dip and roll the balloon in the melted chocolate until it is evenly coated.
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Hold the balloon upright over the bowl and allow any excess chocolate to drip off.
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Position the balloon firmly, standing upright, on the lined baking sheet and refrigerate.
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Repeat with the remaining balloons, melting more chocolate morsels (the second bag) as needed and immediately placing each balloon in the refrigerator.
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Refrigerate until the coating is very hard, at least 2 hours.
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To remove the balloons, grasp a know firmly and pierce the balloon with a pin.
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Hang on to the know and carefully pull the deflating balloon away from the sides of the eggshell.
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Discard the balloon.
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28
Spoon the lemon cream into a large pastry bag fitted with a large, plain tip.
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29
Using your fingers, carefully break and pick at the edges of the shell to give it a just-cracked look.
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30
Serve immediately or refrigerate for a few hours before serving.
