Friday, February 1, 2008
Chocolate Truffle Easter Eggs
You will need 4 plastic trays each containing 11 Easter-egg moulds for this recipe.
2 x 6 oz pkts white chocolate, coarsely chopped
2 x 7 oz pkts milk chocolate, coarsely chopped
1/2 cup thickened cream
Place half the white chocolate in a heatproof bowl over a saucepan half filled with simmering water. Stir with a metal spoon until chocolate melts. Reserve 2 tablespoons of chocolate.
Use a small clean brush to brush a thin layer of melted chocolate over 22 Easter-egg moulds. Set aside to set. Repeat with half the milk chocolate.
Meanwhile, combine remaining white chocolate and half the cream in a heatproof bowl over a saucepan half filled with simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat and cover with plastic wrap. Place in the fridge, stirring occasionally, for 1 hour or until ganache thickens. Repeat with remaining milk chocolate and cream.
Spoon white and milk-chocolate ganache evenly among chocolate egg shells and smooth the surface. Place in the fridge for 15 minutes to chill.
Turn eggs on to a clean work surface. Melt reserved white chocolate. Brush edge of a white-chocolate egg shell with melted chocolate and sandwich together with a second white-chocolate egg shell to make a whole egg. Set aside to set. Repeat with remaining melted white chocolate and white-chocolate egg shells.
Melt reserved milk chocolate and repeat with milk-chocolate egg shells.