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.
Just tried this recipe and really loved it.
These were easy and delicious.
This is a GREAT recipe.
You are a culinary genius! We loved the recipe.
I made these for thanksgiving, people said they were good.
Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.
I am currently eating it by the bucket
Loved this recipe! Simple and delicious.
Simple, delicious. Thanks for another great recipe.
Your site is the only one I use because I know everything will end up great!
Tasty and beautiful.
Loved it! Mine actually looked just like the video. That never happens!
Fabulous.
Great option to make and take to lunch.
Thanks for the suggestion!
I made this dish for dinner tonight and it was excellent.