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.
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
I admittedly made a few changes, but I think the concept is the same and made it so good.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
i loved it so simple but very elegant.
Made this today for my family - they loved it!
I've already made this twice now, it's so easy to improvise!
Loved this recipe! Simple and delicious.
Thank you so much for this recipe!