1Blow up the balloons to diferent sizes, varying from a small apple to a grapefruit. Line a baking tray with baking paper.
2Break the chocolate into squares. Set aside half, then melt the rest in a large bowl set over a pan of simmering water - don't let the base of the bowl touch the water. Take the bowl off the pan and leave to cool for 5 minutes.
3Rub or paint sunflower oil (or spray) lightly over each balloon. Use as little as possible, but make sure they're evenly coated.
4Dip each balloon into the melted chocolate and roll from side to side to cover three- quarters of the way up. The chocolate should only be slightly warm for this - if it's too hot, the balloons will burst. Shake to let any excess chocolate drip off. Stand on the lined tray, then repeat with the other balloons. Leave to set for at least 30 minutess.
5Add the rest of the chocolate to the bowl and melt again. Dip the balloons for a second time, as before, making sure to evenly cover the first coating of chocolate. Leave to cool, then put in the fridge to chill and harden.
6Meanwhile, chill the can of evaporated milk in the freezer for 30 minutes.
7Drain the juice from the mandarins and measure out 225ml (keep the rest to add to drinks). Heat the juice in a pan until boiling, then remove from the heat. Break the jelly into cubes, add to the juice and stir until dissolved. Pour into a jug. Allow to cool but not set.
8Tip the chilled evaporated milk into a large bowl. Beat with an electric or hand whisk until thick and frothy. Roughly chop the mandarins. Stir into the jelly, then pour into the milk. Fold together until the mixture is smooth
9Using small scissors, cut a hole below the knot of each balloon. Allow the balloons to shrivel, then carefully pull them away from the chocolate shells.
10Divide the orange mousse between the chocolate cases. Chill in the fridge for 1-2 hours, until set.
11Make the chicks. Colour a little of the marzipan orange. Roll the rest into balls of different sizes to make chick bodies and heads. Use your fingers to pull out wings, and mark feathers on the ends with a cocktail stick.
12Lightly dampen the top of the chick bodies and put the heads on, pressing together lightly. Use the orange marzipan to shape feet and beaks, and stick on in the same way. Use black sprinkles from the Asda Cake Angels pack for eyes.
13When the orange mousse is set, fnish the eggs by spooning a round blob of custard on top of each one to make a yolk.