We often have rain or even snow at Easter. This year, who knows what’s going to happen next?! But, if you have some time on your hands and are up for a challenge, I found this recipe in an old recipe book called ‘The Chocolate Book’ – I don’t think it’s still in print but if I find it I’ll add a link.
Do this on a day when you can use the egg for an omelette or cake etc; because the eggs are molds for this recipe.
Anyway, here goes…. (Very fiddly!)
Ingredients: (makes 4)
4 medium eggs
8oz. (225g.) plain or milk chocolate
3oz. (75g.) finely ground praline
2 tablespoons (30mls) cream
Decorations (all optional):
Icing to pipe
edible balls/flowers etc
1. Using an egg prick or pin, pierce a hole in the pointed end of each egg.
2. Using small scissors, carefully enlarge the hole to about 1cm (half and inch)
3. Using a cocktail stick or toothpick, push it into the hole to puncture the yolk. Shake the raw egg into a bowl.
4. Run water gently into the shells and shake until clean. Turn upside down and leave to dry.
5. Melt the chocolate. Stir in the praline and cream. Spoon or pour the mixture into the dry shells and leave to set.
6. When set, break the shell and decorate with icing or silver balls and flowers
When set, seal the holes with a small sticker and place face down in an egg box – probably be better to make six if you are doing this. Remember to increase the ingredients. Bon Appetit!
Stay safe and well,
P.S. For grown-ups, you could add a little brandy or rum to the chocolate mixture 🙂