Special equipment: 10 to 12 water balloons, plus a few extra in case of popping (see Cook's Note)
Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted. Whisk the mixture together, take the bowl off the heat and let cool to room temperature.
Meanwhile, blow up the water balloons. Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment.
Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set. Allow to set completely, refrigerating if desired to speed up the process.
Pop the balloons and fill with your favorite candy or snack.
Be careful and have several extra balloons ready, as the chocolate may cause some of the balloons to pop.
Recipe courtesy of The Kitchen