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.
Thank you for this recipe.
I loved it,I made it for a very dear friend and she was impressed
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.
Thanks - can't wait to try this out!
Great option to make and take to lunch.
I made this for a party this weekend and it was a great hit!
Great Dish! Have been making this for years and it never fails to all get eaten up.
I love making this!
This is a beautiful dish!
Excellent dish!
I cannot thank you enough for this beautiful recipe!!!!
Thanks. It's delicious.
Simple, delicious. Thanks for another great recipe.
This is a great recipe. I just made it and will make it again soon.