FEATURE RECIPE
Chocolate eggs
This recipe makes about 18 of each type of Easter egg. For more classic Easter recipes, click here.
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Serves
18
| Milk chocolate eggs filled with caramel |
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220 gm
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(1 cup) caster sugar
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½ cup
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pouring cream
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225 gm
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milk chocolate melts, melted
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12-hole
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(2 tsp-capacity) plastic Easter egg mould tray
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| White chocolate eggs filled with Turkish delight |
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225 gm
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white chocolate melts, melted
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180 gm
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rose-flavoured turkish delight, cut into 1cm pieces
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12-hole
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(2 tsp-capacity) plastic Easter egg mould tray
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| Dark chocolate eggs filled with hazelnut and rum-soaked raisin ganache |
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40 gm
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(¼ cup) raisins, coarsely chopped
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40 ml
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rum
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1/3 cup
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pouring cream
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150 gm
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dark couverture chocolate, coarsely chopped
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35 gm
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(¼ cup) roasted hazelnuts, coarsely chopped
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225 gm
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dark chocolate melts, melted
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12-hole
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(2 tsp-capacity) plastic Easter egg mould tray
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1
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For milk chocolate eggs, place sugar and 2 tbsp water in a heavy-based saucepan, stir continuously over low heat for 2 minutes or until the sugar dissolves, then increase heat to medium-high and cook until golden. Remove pan from heat and, taking care as mixture will spit, carefully add cream and stir until combined. Transfer caramel to a bowl and stand until cooled.
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2
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Place a spoonful of melted chocolate into each hole and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with caramel, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.
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3
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For white chocolate eggs, place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Place a piece of turkish delight into each egg half, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep in an airtight container in a cool, dark place for up to 5 days.
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4
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For dark chocolate eggs, place raisins in a small bowl, pour in rum and stand for 30 minutes. Heat cream in a small saucepan until it just comes to the boil, then pour over chopped chocolate in a bowl and stir until chocolate has melted. Add raisins, soaking rum and hazelnuts and stir to combine. Place ganache in the refrigerator until firm.
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5
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Place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with ganache, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.
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RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Rodney Dunn
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