Cover a cutting board with a sheet of baking paper or a silicone baking sheet

Chop the dark chocolate into small pieces and add it to a heat-proof or metal bowl. Place the bowl above simmering water and let the chocolate melt. You can also use the microwave for this step, but heat the chocolate in small bursts as to not overheat it.

Pour 1-2 tablespoons of melted chocolate on the baking paper/sheet and make a circular disc with a diameter of about 6 cm, make sure your discs are not too thin and as smooth as possible. These will form the bases of your eggs.

Repeat the same process to form 4/5 discs and place them in the refrigerator to set and solidify.

Wash and dry your balloons well (it's important no water remains) then inflate the balloons to a diameter of 5-6 cm and knot them. 

Dip the balloons into the melted chocolate - to a little more than halfway. Then place each balloon onto the disc you have prepared in advance, trying to keep it as straight as possible, proceed in the same way with the other balloons.

Pop your chocolate eggs into the refrigerator for at least an hour to solidify.

Whip the cold coconut heavy cream by using a hand mixer with the double beater attachment.

Add the plant-based yogurt to the mix, whipping everything for a few more moments.

Once the chocolate eggs are completely solidified, pop the balloons and remove them gently, being careful not to break your eggs.

Fill each chocolate egg with a few spoons of your cream and yogurt mix and complete each portion with a spoon of apricot jam on the top. Keep the dessert in the refrigerator until you are ready to serve it.