Chocolate Easter Eggs

  • Difficulty: Medium
  • 30 minutes
  • 12 servings

Here’s a special recipe that we’re very proud of and glad to show it to you. These chocolate eggs look gorgeous, but they taste wonderful too. With a thick chocolate shell and a moist, sweet filling, combined with the sourness of apricot jam, bring them a delicious flavor.

Ingredients Needed for Chocolate Easter Eggs

12 ounces of dark chocolate, melted
12 ounces of mascarpone
¼ cup powdered sugar
¼ cup heavy cream
1 teaspoon vanilla extract
salt
¼ cup apricot jam

Things you’ll need:

12 baloons
egg carton

How to Cook Chocolate Easter Eggs

  1. Inflate the balloons until they reach the shape and size of an egg.
  2. Soak them in the melted chocolate until only the tip isn’t covered.
  3. Pierce the tip of the balloons with skewers and hang them over a pan. Transfer the pan to the freezer for the next 15 minutes.
  4. In the meantime, you can prepare the filling. Add the mascarpone in a large bowl. Add the powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Use a hand mixer and mix until smooth. Add the mixture in a piping bag.
  5. Take the eggs out of the freezer. Deflate the balloons and gently spoon them out of each chocolate shell. Fill the empty chocolate shells with the mascarpone mixture.
  6. Add around 1/2 teaspoon of apricot jam on top of the mascarpone cream to imitate the egg yolk. You can use an egg carton to serve them.

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