Chocolate eggs

AT A GLANCE

  • Serves 18 people

This recipe makes about 18 of each type of Easter egg.

  •  
  • Milk chocolate eggs filled with caramel
  • 220 gm (1 cup) caster sugar
  • ½ cup pouring cream
  • 225 gm milk chocolate melts, melted
  • 12-hole (2 tsp-capacity) plastic Easter egg mould tray
  •  
  • White chocolate eggs filled with Turkish delight
  • 225 gm white chocolate melts, melted
  • 180 gm rose-flavoured turkish delight, cut into 1cm pieces
  • 12-hole (2 tsp-capacity) plastic Easter egg mould tray
  •  
  • Dark chocolate eggs filled with hazelnut and rum-soaked raisin ganache
  • 40 gm (¼ cup) raisins, coarsely chopped
  • 40 ml rum
  • 1/3 cup pouring cream
  • 150 gm dark couverture chocolate, coarsely chopped
  • 35 gm (¼ cup) roasted hazelnuts, coarsely chopped
  • 225 gm dark chocolate melts, melted
  • 12-hole (2 tsp-capacity) plastic Easter egg mould tray
01   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.
02   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.
03   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.
04   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.
05   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.

This recipe is from the March 2005 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

RODNEY DUNN

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