Wash balloons and dry well
Line a baking sheet with parchment paper. Be sure you can fit it in your refrigerator. Use 2 smaller ones if needed
Blow balloons up to be a small 4 to 6 inch diameter bottom. Tie closed . The smaller size is easier to work with. Spray bottoms of balloons well with non stick spray
Have chocolate warm and melted smooth in a bowl that can fit the bottom of the balloon
Before you dip each balloon put a spot of melted chocolate on the parcment where you will set the dipped balloon
Dip bottom of balloon in chocolate to coat,making sure the coating is not to thin anywhere, coat it well
Place on its chocolate spot on parchment to harden
Continue with remaining ballons and chocolate
Refrigerate until set, you want chocolate very cold
Pop ballooon with a pin or sharp knife tip and carefully remove bowl
