These chocolate Easter eggs are made with chocolate ganache so there is no fear of tempering chocolate correctly. These are a wonderful twist to the classic marzipan eggs and definitely kids' favorite treats.
Growing up mom made all these fancy eggs with marzipan along with the easter bunnies and basket cakes. Was fun to make and eat! But, if you are a chocolate lover then you will love these even more because they are not as sweet as marzipan.
Ingredients and substitutes
- Chocolate - the quality of chocolate you use will ensure you enjoy these eggs. I like to use good quality coveture chocolate about 60 to 70% cocoa solids. The darker the chocolate the less sweet the ganache will be. If you like it sweet you can use 55% or milk chocolate too. Try not to use baking chocolate as these don't taste good.
- Cream - use full fat heavy cream no less than 32% otherwise the eggs will be quite soft,
Tips for success
- Chocolate burns easily so make sure to not place it directly on the stovetop.
- The heat in the hot cream is all it needs to melt chocolate so be patient and stir well.
- Chop the chocolate into small pieces so it melts quicly. If for some reason the chocolate still has not melted, you can use a hand blender to blend it smooth. Or dip the bottom of the bowl in a bowl with hot water and stir until smooth.
- Clean the mold well it will give the chocolate eggs a nice shine. You can even dust the mold with colored eldible dust such as luster or petal dust.
- I freeze the mold so that the eggs can be released quickly but you can also just chill it in the fridge for 4 hours or up to overnight .
- Once ready, wrap the chocolate in sellfane or clear decorative plastic. This will keep them from attracting any dust.
- These can be stored at room temperature for 3 to 4 days or in the fridge for up to a week. You can also freeze the for up to a month.
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- 8 oz (225 g) Chocolate
- ½ cup (120 ml) Heavy cream 32% fat
- Chop the chocolate into small pieces and place it in a heatproof bowl. Set aside
- Pour the heavy cream in a saucepan over medium heat and bring to a boil. Then pour the cream over the chocolate. Cover with a plate and leave for 2 minutes. Pro tip - resting will contain the heat in the bowl which helps to soften the chocolate evenly.
- After 2 minutes use a whisk to stir until smooth and shiny. Leave to cool until room temperature and thicker. Pro tip - The whisk will ensure there is no marbling left in the ganache. This will thicken as it cools.
- Brush the egg molds with a paper towel to ensure they are clean without any lint. Fill each cavity with the chocolate and tap to remove any air pockets.
- Place the mold on a baking tray and into the freezer for 30 minutes. After 30 minutes. Invert the mold onto a baking tray lined with parchment paper. Leave in the fridge to chill completely. Pro tip - the freezer will set the chocolate outside but may still leave some in the middle soft.
- Wipe tall the condensation from the mold properly again and then pour more ganache and freeze until you have used all the ganache.
- You can decorate the chocolate eggs as you want. I brushed them with edible gold dust.
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