INGREDIENTS:
METHOD:
First, make the ganache.
Combine the white chocolate, salt and whipping cream in a bowl.
Place in the freezer until thickened, about 1 hour.
Spread some melted chocolate or candy melts onto the inside of an egg-shaped chocolate mold.
Place this in the freezer until the chocolate has set.
Beat the ganache with an electric mixer until it lightens in colour and consistency - it should look whipped and hold stiff peaks.
Place it into a piping bag fitted with a large, round tip.
Keep the chocolate eggs in the molds and pipe some ganache onto the inside of the eggs.
Fill the eggs with rock candy, starting with a dark colour in the middle and working outwards into a lighter colour.
Transfer the eggs to the freezer for the ganache to stiffen, about 30 minutes.
Then unmold the eggs and enjoy! Note: it's much easier to unmold the eggs when they are filled with the ganache and rock candy, instead of unmolding just the shells.
Hi there -- just wanted to say thanks for the recipe.
Just tried this recipe and really loved it.
Loved this recipe! Simple and delicious.
I used your recipe as a starting point and then added a few of my own things.
I've made this several times so good! it turned out delicous. Thanks for this recipe!!!!
Yum, yum, yum! This recipe looks delicious.
Looking forward to making this tonight
Mmmm lovely
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
I love this! So easy to throw together.