Chocolate Cream Egg – Culinary Deception At The Highest Level
- 5 years ago
Chocolate Cream Egg
Bookmark Recipe: https://www.scrumdiddlyumptious.com/chocolate-cream-egg
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Life is full of tricky foods, but this incredible Easter recipe offers up the biggest trick of all, in a good way! Here you get to make an oh-so-elegant and delectable chocolate eggshell and fill it with a heavenly white chocolate cream (the egg white), plus yummy jam (the egg yolk). The color of the shell might just give it away, but still... Mm-mm!
You'll Need (for 4):
- 14 oz semisweet chocolate
- 3.5 oz white chocolate
- 2 cups whipped cream
- 4 tbsp apricot jam (peach will also work!)
Here's How:
1. Chop the semisweet chocolate up finely and melt it over a bain marie. Take care that the water itself doesn't get into the chocolate. Only the steam should make contact to the bowl. Also, if you heat it up too high, it'll clump.
2. Place a spoonful of chocolate in the middle of a dessert plate and allow it to start to firm up.
3. While the chocolate is hardening, blow up four little balloons to about 3 inches across. Wipe them off carefully to be sure they're clean, and now dip them into the rest of the melted chocolate.
4. Press the balloons one by one onto the chocolate on the plate, letting each dry while holding the balloon so it doesn't slip.
5. As soon as the chocolate has totally hardened you can prick the balloon with a pin and remove it altogether.
6. For the mousse filling, melt the white chocolate and mix it together with the whipped cream. Then pipe it into the eggshells.
7. For the "yolk," hollow out a little spot in the middle of the mousse. Spoon a dollop of jam in and there you have your perfect Easter dessert!
Bookmark Recipe: https://www.scrumdiddlyumptious.com/chocolate-cream-egg
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.
***********************************************************************
Life is full of tricky foods, but this incredible Easter recipe offers up the biggest trick of all, in a good way! Here you get to make an oh-so-elegant and delectable chocolate eggshell and fill it with a heavenly white chocolate cream (the egg white), plus yummy jam (the egg yolk). The color of the shell might just give it away, but still... Mm-mm!
You'll Need (for 4):
- 14 oz semisweet chocolate
- 3.5 oz white chocolate
- 2 cups whipped cream
- 4 tbsp apricot jam (peach will also work!)
Here's How:
1. Chop the semisweet chocolate up finely and melt it over a bain marie. Take care that the water itself doesn't get into the chocolate. Only the steam should make contact to the bowl. Also, if you heat it up too high, it'll clump.
2. Place a spoonful of chocolate in the middle of a dessert plate and allow it to start to firm up.
3. While the chocolate is hardening, blow up four little balloons to about 3 inches across. Wipe them off carefully to be sure they're clean, and now dip them into the rest of the melted chocolate.
4. Press the balloons one by one onto the chocolate on the plate, letting each dry while holding the balloon so it doesn't slip.
5. As soon as the chocolate has totally hardened you can prick the balloon with a pin and remove it altogether.
6. For the mousse filling, melt the white chocolate and mix it together with the whipped cream. Then pipe it into the eggshells.
7. For the "yolk," hollow out a little spot in the middle of the mousse. Spoon a dollop of jam in and there you have your perfect Easter dessert!