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Easter is the holiday for chocolate lovers. Discover how to make your very own chocolate eggs and wow your friends and family!
STUFFED EASTER EGGS
INGREDIENTS (makes 6 eggs)
6 eggs
75 g of butter
200 g pastry chocolate
3 tbsp icing sugar
PREPARATION
- Using scissors, remove the top of each egg. Then, with a pin, make a small hole in the opposite side.
- Empty the contents of the egg by blowing through the small hole. Wash and dry the eggs taking care not to break them.
- Melt the chocolate in a water bath. When it completely melted, remove the dish and stir to make it smooth. Add the two egg yellows, the icing sugar, and the softened butter which has been cut into small pieces.
- Pour the liquid chocolate mixture into the empty eggshells propped up in an egg holder. Don’t forget to secure the little hole at the bottom with a piece of tape if necessary. Let chill and harden in the refrigerator.
FOR ADDED EFFECT – You can decorate the eggs ahead of time by using traditional methods of dying, painting, or adhering stickers, ribbons, sequins, etc. This is a fun arts and crafts activity which both amuses the children and results in a stunning Easter table.
EASTER EGGS WITH NUTELLA
INGREDIENTS (makes 2 eggs)
Egg molds (or other forms: rabbits, bells…)
85 g dark pastry chocolate
85 g butter
85 g granulated sugar
85 g hazelnut powder
3 eggs
1 pinch of salt
4 tbsp Nutella
65 g milk chocolate (décor)
PREPARATION
- Cut the chocolate in little pieces and melt it in a saucepan with the butter.
- Preheat the oven to thermostat 7 (180°).
- Separate the whites and the yellows.
- In a mixing bowl, whip the egg yellows with the sugar until it whitens.
- Whip the egg whites with a pinch of salt into a firm meringue.
- Lightly singe the hazelnut powder and mix with the melted chocolate. Add the egg yellow and sugar mixture.
- Carefully add the whipped egg whites and fill the molds.
- Cook for 15 minutes and let the eggs cool before removing from molds.
- Spread with Nutella and stick the two egg halves together, if necessary using a piece of ribbon to hold them in place.
EASTER BIRD’S NEST
INGREDIENTS (makes approximately 30 pieces)
50 g dark chocolate
200 g chocolate with pralines
25 g butter
30 g puffed rice
30 small candy eggs
Small paper liners (of the kind used to hold chocolates)
PREPARATION
- Break all the chocolate and place in a glass bowl with the butter.
- Melt in a water bath and stir until smooth.
- Add the puffed rice and mix carefully.
- Fill the paper holders with the aid of a spoon.
- Place a candy egg in the middle of the nest and let chill for a few hours.
WHITE CHOCOLATE MOUSSE
INGREDIENTS (serves 4-6)
150 g white chocolate
1 sheet of gelatin film
25 cl heavy whipping cream
1 egg white
Small meringues for decoration
PREPARATION
- Pour 15 cl of heavy whipping cream in a glass bowl and place in the freezer.
- Pour the rest of the cream into a saucepan.
- Put the sheet of gelatin in a bowl of cold water to soften it.
- Whip the egg white until it stiffens.
- Break the white chocolate in a glass bowl and melt it in a water bath.
- Heat the saucepan containing the cream. When it starts to boil, add the gelatin and stir until it dissolves.
- Pour in the melted chocolate and stir well until the mixture is smooth.
- Beat the cold cream into whipped cream and add it to the melted chocolate.
- Then, add the egg white meringue.
- Pour into small serving dishes and let chill for at least 4 hours.
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