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.
This recipe is amazing!
Love, love, love it.Made it twice now
This is a beautiful dish!
What a beautiful recipe you put together for us.
Excellent! I was testing a new stuffing recipe for Thanksgiving
This is my go-to recipe
Great Dish! Have been making this for years and it never fails to all get eaten up.
Thank you for this recipe.
These were delicious! Will definitely make againÂ…
Simple, delicious. Thanks for another great recipe.
AMAZING!
I love this! So easy to throw together.
Yum, yum, yum! This recipe looks delicious.
I made this dish for dinner tonight and it was excellent.